Yield: 1 Servings
|1 pounds||Sirloin steak; partially frozen|
|1 medium||Yellow onion; wedged|
|1||Beef bouillon cube; dissolved in 2 c. hot water|
|2 tablespoons||Cornstarch (in 1 c. cold water)|
|Minced fresh ginger root|
|Crushed red pepper|
|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