“I have a relatively very busy life,” Steward said. “The calendar is always full and I have to look at the calendar just to know what I’m doing everyday. … I’m a mom of three who works and runs the house and sometimes (when it comes to cooking) things do need to be very quick.”
Steward said she found a recipe that not only fits that bill but is a crowd-pleaser.
“My oldest daughter doesn’t like steak, (but) she she loves this. It’s just that good,” she said. “I had a little leftover and they were saying, ‘We want some more.’”
That says a lot about this recipe, which has been passed on for three generations, Steward said. It’s a recipe she plans to pass on to her daughters as well.
“It’s one of the best recipes I’ve ever had,” she said.
“My grandma passed a long while ago now, but it’s a great recipe. It’s easy. It’s so easy and it doesn’t take very long. In the amount of time it takes you to cook the rice, the steak it done.”
Steward said this recipe is one of her favorites that she learned from her mother when she learned to cook.
“I started cooking when I was very young and I love to cook,” she said.
No matter what she’s cooking, she always keeps these staples on hand: flour, salt, pepper, sugar and oil.
“Sometimes I’ll have people over and we’ll all cook together. One of the dishes I’ve done is a surf-n-turf with the lobster and everything, being very nervous to take off the rubber bands from the lobsters.”
Her best dishes probably be sesame steak and fried chicken, “and then I do a delicious pasta bake.”
Not everything always turns out that way, though.
“I loved to experiment, especially when I was growing up,” Steward said.
“I try to come up with recipes. There was one time where I threw so much into this pan and I thought, ‘Oh, this is going to be so good.’ So everyone sits down and takes a bite and it was so bad we ordered pizza. It had chicken and all kinds of stuff in it, pasta sauce, mushrooms. It seemed like it would be good, but no. It was really bad. We threw it out because the dog wouldn’t even eat it — you know it’s bad if the dog won’t eat it.”
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1 1/2 pounds steak (any cut)
3 Tbs oil
3 Tbs sugar
3 Tbs soy sauce
1 1/2 Tbs sesame seed
1 1/2 Tbs garlic powder
2 whole green onions, diced
In a medium bowl, mix all ingredients except rice and cover with plastic wrap. Chill in fridge for an hour.
Start rice three minutes before cooking steak. Heat skillet over medium heat. Wait for pan to heat up before pouring in steak mixture. Cook over medium heat for five minutes.
Put cooked rice onto platter and pour steak mixture over rice and serve.