Ingredients:
1kg beef flank steak
100g onions, chopped
4 small tomatoes, finely chopped
1 tsp garlic, minced
3 tbsp vegetable oil
1/2 tsp salt
Method:
In a bowl, combine the salt, half the minced garlic with 1/4 of the onions and the tomatoes. Mix well to combine then trim the meat of all visible fat and sinew. Add the meat to the marinade and turn to coat.
Cover and se aside over night. The following day, transfer the meat to a cast-iron casserole, cover with water then bring to a simmer and cook for about 80 minutes, or until the meat is tender.
After this time, drain the meat and set aside to cool (reserve the liquid as a meat broth). When the meat has cooled shred it by pulling apart with your fingers into 'strings'.
Now combine the oil with the remaining onions, tomato, garlic and some salt in a frying pan. Add the meat shreds and stir-fry over medium heat for about 10 minutes.
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