Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 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) |
| Garlic powder | |
| Soy sauce | |
| Minced fresh ginger root | |
| Crushed red pepper | |
| Cooking oil | |
| 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