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Image Credit: Dori
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.” Dori
Desired cut up Rump Roast
Small chopped white onion
Chopped Green Onions
2 Tablespoons of butter or olive oil
Cut the cold Rump Roast into very thin slices and sliced them in pieces.
With your pile of meat pour about a ¼ cup of soy sauce a little at time until meat is mixed up in it
but not doused in it.
Cut up and chop your desired amount of onion and cilantro.
Heat your pan and add 2 Tablespoons 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.
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