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Tips For Best Results
- Use a heavy skillet or cast-iron pan for better browning and flavor.
- Don’t overcrowd the pan; cook the beef in batches to get a nice sear.
- Let the beef rest for a few minutes after cooking to keep it juicy and tender.
Ingredients 0/13
What Makes This Recipe Special
Step 1
In a bowl, whisk together the red wine vinegar, 2 teaspoons of cornstarch, salt, and pepper. Add the beef to the mixture and toss to coat well. Let it marinate for at least 20 minutes, then drain the beef and discard the marinade.
Step 2
Heat some vegetable oil in a large skillet over medium-high heat. Add the beef and onions, cooking and stirring until the meat is nicely browned and the onions are soft and translucent, about 5 to 10 minutes.
Step 3
Meanwhile, combine the water, Worcestershire sauce, soy sauce, garlic, and beef bouillon in a pot over medium-high heat. Stir occasionally until the bouillon dissolves, which should take around 10 minutes.
Step 4
Take about 1/4 cup of the hot broth and whisk in 2 tablespoons of cornstarch until smooth. Pour this mixture back into the pot with the broth and cook, stirring now and then, until it thickens, about 5 minutes.
Step 5
Finally, add the beef and onion mixture along with any pan juices to the broth. Stir everything together and cook just until heated through, about 2 to 3 minutes. Serve and enjoy!
