Oriental Cilantro Beef and Onion over Rice
This is the first of two recipes that I wanted to share with you that I used with the Rump Roast I made yesterday. This saves you so much money when you cook it yourself and there is so much meat that it will make several meals. Just like the Pork Tenderloin, it made three meals. These meats are not expensive when they are making three meals and so easy to make.
This recipe is so flavorful and one of our favorites. I usually make it with a sliced up Top Sirloin but the Rump Roast was delicious, less expensive and taste better.
Desired cut up Rump Roast
Small chopped white onion
Chopped Green Onions
2 T. of butter
I cut the cold Rump Roast into very thin slices and sliced them in pieces. With your pile of meat pour about a 1/4 cup of soy sauce a little at time until meat is mixed up in it but not doused in it (see picture below). Cut up and chop your desired amount of onion and cilantro. Heat your pan and add 2 T of butter or olive oil. I used butter. Throw it all in the pan with a teaspoon of minced garlic, salt and pepper to taste and cook until onions are cooked halfway or to your liking. That is it! Serve over rice and top with chopped green onions and soy sauce. Enjoy.
I can't recommend enough purchasing one of these Aroma Rice Cooker and Food Steamers. They are so worth having in the kitchen and making rice is a snap. I have given away two of these because they are such a favorite of mine. You throw in one cup of rice and two cups of water, push a button and then you don't have to worry about it. Perfect rice when you are ready. I also highly recommend using Hinode Silver Pearl Medium Grain Rice. It comes out like the oriental sticky rice and very very good.