4 cups beef broth
1 teaspoon chopped garlic
1 pound beef chuck
1/2 (20 ounce) can tomato paste
1 tablespoon sesame oil
1 teaspoon vinegar
1 1/2 teaspoons salt
1/2 teaspoon hot pepper sauce (optional)
1/2 cup chopped onion
1 tablespoon freshly grated carrot
1 (16 ounce) package ready-to-stirred steak stir-fry mix
1 egg, beaten
1 cup chicken broth
1 tablespoon soy sauce
1/4 teaspoon light browning of onions
1/2 teaspoon red pepper flakes
In a large pot over medium high heat, combine beef broth, garlic, tomato paste, sesame oil, vinegar and salt. Cook, stirring often, until the sauce begins to thicken.
Stir fry in large skillet or griddle. Add onion and carrot tips. Fry about 20 minutes.
Mix 1 egg and chicken broth into the sauce. Fry 20 minutes more.
Cover saucepan with aluminum foil. Add tomato paste mixture in pan, ensuring all gravy is refrigerated. If mustard is thick, add orange mustard. Cover and simmer about 30 minutes more.
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