So I’ve come across a plethora of great recipes lately … and I want to spread the wealth around. Summertime is harder for me to cook than winter, mostly because I can’t make stews & soups in the summer as much. Sure, we have a few chilly/rainy days here in Michigan in the summertime, but there are only so many days I can foist soup on my guys. 😉
That said, this recipe has a lot of ingredients and strange combinations, but holyyyyyyyyyy cow. It’s worth it – and really, really good.
- 1 t beef bouillon granules
- 3/4 c water
- 2 T cornstarch
- 1/4 c water
- 2 T balsamic or red wine vinegar
- 2 T spaghetti sauce
- 1 T steak sauce (A1, HP, or something similar)
- 1 T salsa picante
- 1 T brown sugar
- 1 t ginger (freshly grated is best, if possible, otherwise ground is fine)
- 1 T butter
- 1 T soy sauce
- 1 1/2 pounds steak or other cut of beef, diced
- 1/2 t garlic powder
- 1/2 t cinnamon
- 1/2 t sea salt (I like Redmond Real Salt)
- 1/2 t ground black pepper
- 1 onion, thinly sliced (optional)
Bring beef bouillon and water to a boil in a saucepan;
cook until the bouillon dissolves completely. Whisk the cornstarch and
1/4 c water together in a small bowl until smooth; stir the vinegar, spaghetti sauce, steak sauce, salsa picante, brown sugar, and
ginger into the cornstarch mixture; pour the resulting sauce into the
bouillon and water. Simmer until hot, about 5 minutes.
Melt the butter with the soy sauce in a large skillet over medium
heat; cook the beef in the melted butter mixture until it begins to
brown, about 5 minutes. Pour the sauce from the saucepan into the
skillet; season with the garlic powder, cinnamon, salt, and pepper.
Bring the mixture to a boil; lower heat to medium-low and simmer,
stirring occasionally, until the sauce is thick and sticks to the beef,
20 to 30 minutes. If your sauce gets too thick, feel free to add more water, as necessary. If you want to simmer longer, turn down heat and cover with a lid, stirring occasionally.
Serve with rice or noodles – onions are optional, but if chosen, saute them gently until they glisten and plate with rice & beef. This recipe is a knock-out over here! I planned it for the same week we had spaghetti, so opening a jar of spaghetti sauce wasn’t a big deal at that point. And if you use a cheaper cut of beef, cut the beef *against the grain* and feel free to simmer longer to tenderize the meat.