Traditional Asian dish, this is my favorite menu when we eat Chinese. With Cantonese rice or stir-fried noodles, I love it, in addition its preparation is disconcertingly simple
° 3 beef steaks
° 2 large onions
° 3 c. soy sauce
° 2 c. tablespoon olive oil
° 1/2 beef bouillon cube
° 1 c. coffee of cornstarch
° 1 c. chopped cilantro or scallion
Cut the beef into thin strips and brown it in a pan with 1 tablespoon of oil. Book.
Slice the onions and fry them in a pan with 1 tablespoon of oil for 5 min. Add the beef, soy sauce, stock cube and cover with water. Simmer for 20 minutes, watching the water evaporate, there should always be some sauce left.
Combine the cornstarch with a little water in a bowl, stir to homogenize the mixture and pour into the pan to thicken the sauce. Above all, do not add salt, soya and broth are sufficient.
Simmer 5 minutes and serve hot with a cup of fragrant rice, and sprinkle with cilantro or chopped spring onion.
And if you want to accentuate the “Asian” side of this delicious recipe, don’t hesitate to add a handful of bean sprouts, bamboo shoots or black mushrooms!