Chamorro Bisteak, version 1

BISTEAK CHAMORRO! This is a version that I make often; it’s quick and easy and definitely makes the tummy happy! Another island favorite that is made in several different ways.  Give it a try, I’m sure it’s bound to be your favorite too! I’ll post my other variations soon.  ENJOY! 😉

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1 small Onion, thinly sliced
6 fresh Garlic, finely minced
2 Tbsp. Vegetable oil
1 1/4 lbs. Beef chuck roast, sliced thinly, against the grain
1/4 cup White vinegar
1/4 cup Kikkoman soy sauce
1 tsp. Black pepper
1/4 – 1/2 tsp. Salt, to taste
2 tsp. Onion powder
1 tsp. Garlic powder
1/2 tsp. Accent seasoning
3 stalks Green onions, sliced into 1-inch pieces
2 Tbsp. Cornstarch
3 Tbsp. Water

In a medium sized bowl, combine the thinly sliced meat with the soy sauce, vinegar, and seasonings.

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Toss the meat then set this aside, covered, and allow to marinate for about 30 minutes.

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Once you’re ready to cook the dish, heat up the oil in a large pan on MEDIUM HIGH heat.  Add the garlic and onions and stir to cook until somewhat translucent.

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Add the marinated meat and stir to combine well with the onions and garlic.    Cover the pan and reduce the heat to MEDIUM LOW.  Allow the meat to cook for about 20 minutes, stirring often between cooking time.

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After about 20 minutes, remove the lid and taste the broth.  You should have more meat juices at this point.  Adjust seasonings to your taste, if needed.

Make a slurry with the cornstarch and water, making sure to stir and dissolve the cornstarch.  Pour this into the meat mixture and stir to combine well.  The meat juices will thicken right away.

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Add the green onions and stir to combine. Allow the dish to cook for about 3 – 5 minutes or until green onions have cooked.  Stir often.  Remove from heat and serve alongside some steamed white rice.

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