Ingredients
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2 tablespoons oil
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2 lbs sirloin steaks or 2 lbs round steaks, slice into 3 inch x 1 inch strips
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2 beef bouillon cubes, dissolved in water and reserved mushroom juice to equal 10 ounces
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1/3 cup red wine or 1/3 cup cranberry juice
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2 tablespoons soy sauce
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2 cloves garlic, minced
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1/2 cup minced onion
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1 (4 1/2 ounce) can mushrooms, reserve juice
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1 package frozen Chinese pea pods
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2 tablespoons cornstarch
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1/4 cup hot water
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4 cups hot cooked rice or 4 cups noodles
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1 can water chestnut, sliced,drained
Instructions
- Brown beef in hot oil.
- Mix together and add bouillon, wine, garlic, onion, soy sauce and mushrooms.
- Bring to a boil, reduce heat; cover and simmer 1 hour or until meat is tender.
- Add water chestnuts and pea pods.
- Blend cornstarch and water; stir in gradually to meat mixture.
- Cook, stirring constantly, until mixture thickens and boils.
- Boil and stir 1 minute.
- Serve immediately over rice or noodles.
- You may leave out the soy sauce, pea pods and water chestnuts, and add 1 Tablespoon Worcestershire sauce instead.