Serve with steamed rice.
Add beef and toss to coat.
Cover and refrigerate for at least 112 hours and up to 4 hours.
Photo: Brie Passano
Heat oil in a large skillet over medium-high heat.
Add onion and cook, stirring, until soft and lightly browned, about 5 minutes.
Using a slotted spoon, transfer the onion to a bowl.
Remove the beef from the marinade (reserve the marinade) and add to the skillet.
Cook, stirring, until no longer red, about 2 minutes.
Add the reserved marinade and water.
Bring to a boil, then reduce heat to medium-low, cover and simmer for 30 minutes.
Remove the lid and continue cooking until the liquid has reduced by half, about 20 minutes more.
Stir in the cooked onion and season with pepper to taste.
Serve hot, over rice if desired.
To make ahead
Marinate beef (Step 1) for up to 4 hours.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
