Ingredients:
2 Pounds Of Round Beef Steak Strips
1/2 Cup Of Campbell's Organic Tomato Juice
2 Tablespoons Of Pure Wesson Vegetable Oil
2 Tablespoons Of Bull Dog Worcestershire Sauce
1/2 Cup Of Heinz Tomato Ketchup
1/4 Cup Of Bottled Water
1/4 Cup Of Bragg Apple Cider Vinegar
1 Large Fresh Minced Garlic Clove
1/4 Teaspoon Of Buena Vida Chili Powder
2 Tablespoons Of C&H Dark Brown Sugar
2 Teaspoons Of Szeged Hot Paprika Powder
1 Teaspoon Of Kosher Salt
1 Teaspoon Of Colman's Ground Mustard
4 Teaspoons Of Rumford Naturals Corn Starch
1/4 Teaspoon Ground Black Pepper
2 Tablespoons Of Cold Bottled Water
6 Cups Of Cooked White Rice
Information:
Serving Size 6
395 Calories Per Serving
15 Grams Of Fat
Preparation Instructions:
To begin this recipe you will first need to take out a large cooking skillet, and then add in your beef steak strips and olive oil. Cook these ingredients over medium high heat until the beef is brown and tender. Once the beef is cooked, drain out all of the liquid from the skillet. Next take out a mixing bowl, and add in the organic tomato juice, ketchup, bottled water, apple cider vinegar, Bull Dog Worcestershire Sauce, brown sugar, garlic clove, chili powder, paprika powder, kosher salt, ground mustard, and ground black pepper. Vigorously stir these ingredients together until you have an even and consistent steak sauce. With your barbecued steak strips still in the skillet, pour the sauce over the top of them. Next place the skillet back on the burner over medium heat, and bring the sauce to a boil. Once you have a rolling boil, back the heat off to low, and let the beef simmer in the sauce for two hours, or until the meat is nice and tender. Moving along, next take out another mixing bowl and combine the corn starch with cold water, then stir this into the simmering steak sauce. Bring the contents to a boil once again for one to two minutes, or until the sauce has thickened. Serve the steak strips over hot boiled or steamed rice.
