1.5 c barley
96 oz of beef broth
sliced 3/4 small bag of baby carrots
4 stalks celery, chopped
soy sauce to taste
1 onion, chopped
1 clove garlic
1 lb steak, cut very small (as little fat as possible–She used sirloin.)
Put barley and broth in heavy saucepan.
Cut the veggies up.
Brown the meat with the onion and garlic.
Add meat and veggies. Cover and cook until vegetables are tender.
Add soy sauce to taste. Remove from heat.
Kim doesn’t say how long the barley takes. She basically starts the barley, cuts the veggies and meat, and then, after browning, adds all of those.
The bag, where the very different original recipe came from, says to: Cover and simmer until barley is tender–about 1 hour.
We ate this with garlic pull bread. It had fresh parmesan in it. (I would have added more.)
It was awesome. I’d be willing to eat this over several meals.