Quote (Wretch @ Mar 9 2015 02:19pm)
sure
first, mash up the beef with your hands. basically make sure there's some air in there and it isn't one solid chunk. season it. if it's super lean beef (85%+) use some olive oil in a pan. if it's 75% or under, dont worry about adding oil. add it to a searing hot pan for 30 seconds tops, just to make it crispy and put some color on it. you do NOT want to fully cook the beef while doing this, just put color on it. use a wooden spoon if you don't feel comfortable tossing the pan. you can put whatever other seasoning you want in it for now, cumin, cayenne, go nuts. after 30 sec, immediately remove from the pan onto a plate. don't cover the beef with tin foil or anything just let it sit
then sautee some sweet onions or shallots in olive oil, after a few minutes throw in some chopped garlic, lightly season with salt and pepper, cook til theyre caramelized. you'll know you're ready to add the stock when the onions have some color on them but are still a little crispy in the center. ( keep in mind when the onions cook they'll shrink considerably so use more than you think you'll need )
get some low-sodium chicken/vegetable/beef stock. add a good amount to the pan, bring to a light boil. add some sugar (optional). let the water in the stock boil off until what you're left with is a thick liquid. you can reduce the stock twice if you want for more of a rich flavor.
after this, add the beef. this is where you'll be fully cooking the beef, in with the onions, shouldn't take long at all. give it a taste to make sure you're happy with the seasoning. be sure to add the fat on the plate from the beef to this.
serve the beef over a bed of rice and you've got some tasty shit. beef and onions are a magical match imo. if you try this let me know how it goes :thumbsup:
This was ok, and as leftovers is super bland
