Braised Sirloin Tips Over Rice
|Wesson oil||2 Tablespoon|
|Beef sirloin/Beef round||2 Pound, sliced into 3 inch strips|
|Bouillon cubes||2 , dissolved in water and mushroom juice to equal 10.5 ounce|
|Water||3⁄4 Cup (12 tbs)|
|Mushroom juice||3⁄4 Cup (12 tbs)|
|Burgundy wine/Cranberry juice||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Minced onion||2 Tablespoon|
|Canned mushrooms||4 1⁄2 Ounce|
|Sliced water chestnuts||1 Can (10 oz)|
|Chinese pea pods||300 Gram|
|Hot water||1⁄4 Cup (4 tbs)|
|Hot cooked rice||4 Cup (64 tbs)|
Brown beef in hot oil.
Mix together and add Bouillon, wine, garlic, onion, shoyu and mushrooms.
Bring to a boil, reduce heat; cover and simmer 1 hr.or until meat is tender.
Add in water chestnuts and pea pods.
Blend cornstarch and water; stir in gradually into mixture of meat.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 min.
Serve immediately over rice.