Almond Beef Hawaiian
|Chicken seasoning stock base||1 Tablespoon|
|Long grain white rice||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||2 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Sirloin||1 Pound, cut in 0.25 inch thick strip|
|Chopped celery||1 Cup (16 tbs)|
|Onion||1 Medium, chopped or sliced|
|Ground ginger||1⁄2 Teaspoon|
|Seasoning||1 Teaspoon (Mei Yen)|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Green peppers||1⁄2 Cup (8 tbs), cubed|
|Cherry tomatoes||6 , halved|
|Slivered almonds||1⁄2 Cup (8 tbs)|
Bring water to a boil with chicken stock base and butter.
Stir in rice.
Cover and cook over low heat for 20 minutes or until rice is tender.
Heat 2 tbs. oil and garlic powder in skillet.
Stir in sirloin strips and brown.
Remove from pan and keep warm.
Add celery and onion, cover and beat for 1 minute.
Stir in ginger, Mei Yen seasoning, cornstarch, soy sauce, 1/2 cup water, beef, peppers, cherry tomatoes & almonds.
Heat, covered, for 1 minute.
Serve over rice.