Ingredients
1 lb Beef Chuck Tender Steak (Cubed)
2 Tomatoes (Diced/Cubed)
1 Yellow/Red Onion (Diced)
2 Cups of Rice (1.5 is also enough)
2 Tbsp Light Soy Sauce
1 Tbsp Dark Soy Sauce
1 Tbsp Sugar (and/or Honey)
1 Tbsp Flour
1 Tbsp Water
1 Tbsp Ketchup
3 Slices of American Cheese (or some shredded Mozzarella)
1 tsp Parsley
Method
1. Cook rice in a rice cooker. When it’s almost done, start the next steps.
2. In a large pan, over medium heat, sear the steak in a pan until the surface is mostly brown (not red or raw). Once done, take the steak out of the pan and set aside in a bowl.
3. In another small sauce dish/bowl, prepare the sauce. Combine the two soy sauces, sugar, and ketchup. After first mixing together the flour and water to create a slurry, add it to the mixture. Mix well and set aside for now.
***Preview of steps 4-7***
4. Back to the first large pan, add the diced onions and sauté until they sweat. Then add in the cubed tomatoes and cook over medium heat until they weep a little.
5. Add the sauce in ands stir (if it’s too viscous, add a small bowl of water). Add the meat back in along with the cooked rice, and stir more until the juice has touched everything in the pan.
6. Turn the heat from medium to low. Lightly layer the cheese on top of the everything in the pan. Cover the pan with a lid and let simmer for 5-10 minutes (optional: sprinkle some parsley in the middle of simmering).
7. Once the cheese has melted, spread/mix it in well with everything in the pan.
8. When serving, top with parsley.
