| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Japanese |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Sirloin steak; partially frozen |
| 1 |
md |
Yellow onion; wedged |
| 1 |
|
Beef bouillon cube; dissolved in 2 c. hot water |
| 2 |
tb |
Cornstarch (in 1 c. cold water) |
|
|
Garlic powder |
|
|
Soy sauce |
|
|
Minced fresh ginger root |
|
|
Crushed red pepper |
|
|
Cooking oil |
|
|
Cooked white rice (short grain) |
INSTRUCTIONS
Heat wok (skillet); add a little oil. Stir-fry onion wedges until tender,
about 2 minutes. Remove and add more oil to wok. Add steak (sliced in thin
strips across grain) and season with garlic powder, soy sauce and red
pepper. Stir-fry 3 to 4 minutes. Push meat to side of wok and pour in
bouillon mixture; heat and add cornstarch mixture to thicken. Stir in meat
and onions. Serve over rice, topped with ginger root and soy sauce to
taste.
Recipe by: diane@keyway.net
Posted to recipelu-digest Volume 01 Number 211 by "Diane Geary"
<diane@keyway.net> on Nov 7, 1997
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