Japanese beef bowl

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

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