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Prep Time: 10 Minutes Cook Time: 34 Minutes |
Ready In: 44 Minutes Servings: 4 |
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Ingredients:
2 lbs boneless beef chuck roast |
2 cups water |
5 tablespoons vegetable oil |
1 cup thinly sliced onion |
10 cloves garlic, thinly sliced |
3 tablespoons hot chili sauce |
salt |
1 cup diced tomato |
Directions:
1. Bring water to a boil and simmer beef in it for 20 minutes.
2. Remove beef and discard water.
3. Cool beef then slice as thinly as possible.
4. Cut the slices into 2 lengths.
5. Drain well and pat dry with paper towel.
6. Heat 3 tbsp oil in a nonstick pan over medium-high heat.
7. Fry beef slices for 5 minutes, or until beef is brown and dry.
8. Remove from pan.
9. Heat remaining 2 tbsp oil in the pan and fry onions and garlic for 3 minutes.
10. Add chili sauce, salt and tomatoes and cook for 5 minutes.
11. Return beef to the pan and cook for 5 minutes stirring constantly.
12. Serve over rice.
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