|Sirloin tip/Sirloin steak||1 1⁄2 Pound|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Water||2⁄3 Cup (10.67 tbs)|
|Monosodium glutamate||1⁄2 Teaspoon|
|Drained bamboo shoots||5 Ounce|
|Green onions||1 Cup (16 tbs), cut into 1-inch pieces|
|Onions||2 Medium, thinly sliced|
|Drained bean sprouts||2 Cup (32 tbs)|
|Canned sliced water chestnuts||5 Ounce|
|Canned sliced mushrooms||1 Cup (16 tbs) (Fresh Or Canned)|
Cut meat into paper-thin slices across the grain, (freezing meat makes slicing easier) then into strips 1-inch wide.
Brown strips in hot oil 2 to 3 minutes in large skillet or wok.
Combine soy sauce, water, sugar and MSG; pour over meat.
Push meat to one side of skillet.
Keeping the ingredients separate, add bamboo shoots, green onions and onion slices.
Cook 5 to 10 minutes, turning the vegetables and keeping them separate.
Push vegetables to one side.
Add bean sprouts, water chestnuts and mushrooms, keeping ingredients separate.
Cook 2 minutes until hot.
Serve with rice.
Flavors of the Far East transform and tenderize these budget steaks.