| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meat |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Sirloin; cut in 1/4 inch strips |
| 2 |
tb |
Shortening |
| 1/4 |
c |
Chopped onion |
| 1 |
|
Clove garlic; minced |
| 1 |
ts |
Salt |
| 1 |
ts |
Pepper |
| 1 |
|
Beef bouillon cube |
| 1 |
c |
Hot water |
| 1 |
cn |
(14-oz) tomatoes; drained and cut in bite-sized pieces |
| 1 |
lg |
Green pepper; cut in strips |
| 2 |
tb |
Cornstarch |
| 1/4 |
c |
Cold water |
| 2 |
tb |
Soy sauce |
|
|
Rice or noodles; cooked |
INSTRUCTIONS
Slowly brown meat in shortening. Add onion and garlic, then salt and
pepper. Dissolve bouillon cube in hot water and add to meat. Cover and
simmer for 25 minutes. Add tomatoes and green peppers and continue cooking
for 10 minutes. Combine cornstarch, cold water and soy sauce. Add to meat
mixture. Cook 5 minutes longer. Serve over rice or noodles. Yield: 6
servings.
CINDY CLIFTON
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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