- 3 lbs steak, sliced while frozen into short, thin strips
- 2 large onions, sliced
- 2 cloves garlic, chopped
- 2 tbsp cooking oil
- ¼ cup vinegar (or lemon juice)
- ¼ cup soy sauce
- 1 cup water
Sauté onions and garlic in hot oil to soft stage. Add beef and stir-fry until the meat is about half cooked. Add soy sauce and vinegar (or lemon juice). Cover and simmer for 5 minutes.
Add hot water and continue simmering on low heat for another 20 minutes, or until beef is tender. (Beef should almost be dry).
If gravy is desired, add 2 or 3 cups of water (instead of 1 cup) and, when the beef is tender, thicken the broth with cornstarch and cook for a few more minutes, stirring constantly. (Very thinly sliced carrots and celery are sometimes added to the beef just before making the gravy.)
By Lupe C. Reyes
|Editor’s note:||This recipe is from Lepblon Fina’tinas Para Guam: Guam Cookbook, 1985. Reprinted with permission from Congresswoman Madeleine Z. Bordallo, Y Inetnon Famalao’an (Women’s Association).|
|* Y Inetnon Famalao’an was a women’s organization composed of cabinet wives and women executives in the government of Guam.|