Heat a large skillet to medium heat and coat with a tablespoon of oil.
Season the meat with garlic powder, salt and pepper, and cook in the skillet until almost browned.
While the meat is cooking prepare a slurry: mix 3 tablespoons flour with 1 cup water and shake until flour is dissolved. Add to the cooked meat.
Add 2 cups of the reserved Red Chile sauce into the meat and slurry mix.
Add 1 bouillon cube.
Let simmer 15 minutes.