Basic beef with gravy

Yield: 2 Servings

Measure Ingredient
½ pounds Sirloin steak; sliced thin across the grain
2 tablespoons Dry sherry
1 tablespoon Soy sauce
1 teaspoon Cornstarch
1 \N Clove garlic; minced
¼ teaspoon Salt
1 cup Onions; sliced thin
1 tablespoon Oil
1 tablespoon Cornstarch
1 teaspoon Soy sauce
¼ cup Water or beef broth
½ teaspoon Accent

Marinate beef in sherry, 1 tablespoon soy sauce and 1 tsp cornstarch. In small bowl, mix 1 tablespoon cornstarch, 1 teaspoon soy sauce, ¼ cup water and ½ tsp Accent. In a deep, cast-iron skillet, heat 1 tablespoon oil. Add garlic, salt and onions. Add marinated beef and stir fry to desired degree of doneness (about 1-2 minutes). Add cornstarch mixture and stir until thick and smooth. Serve with rice. PEPPER STEAK: Add 2 cups diced bell pepper. TOMATO, PEPPER AND BEEF: Add 1 cup tomatoes and 1 cup peppers, quartered. CELERY AND BEEF: Add 2 cups celery, sliced diagonally.

BROCCOLI AND BEEF: Trim tough outer part of broccoli by pulling from bottom of stalk to the head. Slice diagonally in ⅛-inch slices to make 2 cups. Cook in boiling water 3 minutes. Rinse with cold water and drain. May add 1 tea- spoon sugar before making gravy. STRING BEANS AND BEEF: Parboil 2 cups beans (snapped) for 3 minutes in salted water. Rinse with cold water and drain. SNOW PEAS AND BEEF: Add 1-½ cups snow peas. BEAN SPROUTS AND BEEF: Add 4 cups bean sprouts and 1 teaspoon soy sauce. MUSHROOMS AND BEEF: Add ½ cup sliced fresh mushrooms.

MRS DANIEL TONYMAN (SUSIE)

FORT WORTH, TX

From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .

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