CHOP STEAK! An old favorite you hardly see anymore! I remember mom making this many times, because it was easy and definitely satisfying. Traditional chop steak will always have the carrots, bell peppers, and cabbage. BUT, once again, because Chamorro cooking is so versatile; you can switch out the veggies to suit your taste. Although it has a sauce that cooks out from the combination of meat and vegetables, it’s not thickened like a gravy. Serve this over a bed of steamed rice and a splash of fina’denne!
Add the seasonings to the meat and soy sauce and mix well to combine. Cover and allow to sit for about 15 – 20 minutes to marinate.
Once you’ve prepped your vegetables and the meat is done marinating, on HIGH heat, add the oil to a wok or large open fry pan. Add the onions and garlic and fry until translucent. Add the meat and continue to stir fry. Reduce the heat to medium high heat and cover the pan. Allow the meat to cook for about 10 minutes, always stirring in between cooking time.
After the 10 minutes cooking time is up; you’ll notice that there is a lot of meat juices. This will be used to steam the vegetables. Add the carrots and combine well. Cover and cook for about 2 minutes.
Add the bell peppers and stir into the meat and carrots to combine. Cook this for about 1 minute.
Add the cabbage pieces. Make sure to remove any tough stems from the cabbage, discard this. Using 2 wooden spoons, toss the cabbage into the meat and vegetables, combining it well into the meat juices.
Cover and cook for about 2 – 3 minutes. Stirring constantly. Taste and adjust seasonings accordingly. Serve over a bed of white rice along with fina’denne. (recipe is also posted)