1 lb rump roast (grass-fed), cubed
2 tsp cornstarch
½ tsp salt
½ tsp pepper
¼ C oil
1 tsp green onion, diced
½ C beef broth
2 cucumbers (English cucumbers have softer skin and don’t need to be peeled), thinly sliced
Take the cubed rump roast, add the cornstarch, salt, pepper and oil and stir until all meat is evenly coated. Brown the meat in a skillet and add onion, broth and cucumbers. Cover and cook until the cucumbers are soft. About 15-20 minutes.
Server over rice.