You are here

Braised Sirloin Tips Over Rice

Global.Platter's picture
Ingredients
  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
  Cornstarch 2 Tablespoon
  Hot water 1⁄4 Cup (4 tbs)
  Hot cooked rice 4 Cup (64 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Boiled
Ingredient: 
Beef
Interest: 
Gourmet
Servings: 
6

Rate It

Your rating: None
4.157895
Average: 4.2 (19 votes)