Japanese beef bowl

Yield: 1 Servings

Measure Ingredient
1 pounds Sirloin steak; partially frozen
1 medium Yellow onion; wedged
1 \N Beef bouillon cube; dissolved in 2 c. hot water
2 tablespoons Cornstarch (in 1 c. cold water)
\N \N Garlic powder
\N \N Soy sauce
\N \N Minced fresh ginger root
\N \N Crushed red pepper
\N \N Cooking oil
\N \N Cooked white rice (short grain)

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@...

Posted to recipelu-digest Volume 01 Number 211 by "Diane Geary" <diane@...> on Nov 7, 1997

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