Soy Sauce Beef and Eggs
Ingredients
1 lbs flank steak, brisket, firm roast, or stew meat
6 eggs
1/4 cup soy sauce
1 cup beef broth
8 cloves garlic
1/4 small white or yellow onion
1/2 teaspoon black pepper
2 small fresh red chile pepper
1 teaspoon sugar
Directions
Preparation
Eggs
Hard boil the eggs.
Peel and rinse in cold water.
Beef
Cut into quarters and rinse each piece in cold water.
Place meat into a pot with 4 cups water and bring to a boil.
Continue cooking for five minutes, remove from heat and drain, discarding liquid.
Rinse with cold water.
Cooking
Put soy sauce and beef broth into a medium pot and bring to a boil.
Reduce heat to medium or medium low and add the black pepper, sugar, and the meat.
Simmer for twenty minutes then remove the meat from the pot with a strainer.
Set aside and allow to cool.
Add the hard boiled eggs to the pot and simmer for ten to fifteen minutes (If needed add enough hot water to mostly submerge the eggs).
While the eggs are simmering, hand shred the beef, then place back into the pot.
Sliver the pepper and add to the pot.
Slice the onion and add to the pot.
Simmer an additional ten minutes.
Remove from heat and allow to cool.
Eggs at this time will have a very thin dark brown outer coloring over the white.
For more flavor let the meat and eggs set in the broth for up to one hour, remove and refrigerate overnight. The brown coloring/flavor will have penetrated to the outer edge of the yolk.
Eat as is for a tasty snack or quarter and serve as part of a salad.
Soy sauce eggs also make an interesting deviled egg.
Copyright © hannaone.com. This recipe may be freely copied and distributed for private home/non-commercial use. If used commercially consider sending a small monetary gift. If published in any manner, credit to the author with a link to the authors web site is required.
