- 1 lb beef (sirloin tips, etc.) cut into thin strips
- 1/2 cup Balsamic Vinegar
- 1/2 cup Teriyaki Sauce (Kikkoman is my preference)
- 1 cup Arborio Rice (Risotto)
- 1/2 medium onion
- 3 cups chicken broth (approx. 2 cans)
- 2 tablespoons Olive Oil or Butter
- Place the cut strips of beef in a bowl or plastic bag and cover with the vinegar and teriyaki. Marinate in the refrigerator for 1 hour.
- Mince the onion. Sauté the onion in a saucepan with the olive oil (or butter) until the onion is cooked and translucent.
- Add 1 cup of rice to the saucepan and stir in the pan with the oil and onions for about 2 minutes.
- Turn the heat up to medium and add 1 cup of the chicken broth. Begin to stir and keep stirring as the first cup of broth is almost fully absorbed (about 5 minutes). If the liquid starts boiling heavily, turn down the heat to a simmer.
- Add a second cup of broth and continue to stir. If necessary, turn up the heat to medium until just lightly boiling, then back down to a simmer. Continue stirring while the liquid is absorbed (about 10 minutes).
- Add the third cup of broth and continue to stir. At this point, I’ve found you can break from the stirring occasionally and still have great results – just don’t leave it too long.
- While the third cup of broth is cooking into the risotto, heat a skillet on medium. When the skillet is heated, add the beef strips and the marinade to the skillet. Cook until the beef is just done, but not overdone.
- Remove the risotto from the heat once most of the liquid has been absorbed and you are left with a thick, creamy sauce.
To serve, place the beef strips over a bed of the risotto and top with some of the cooked sauce/marinade. Start with 1 tablespoon and add more to your liking.