Braised Sirloin Tips Over Rice

• 2 tablespoons oil
• 2 lbs sirloin steaks or 2 lbs round steaks, slice into 3 inch x 1 inch strips
• 2 beef bouillon cubes, dissolved in water and reserved mushroom juice to equal 10 ounces
• 1/3 cup red wine or 1/3 cup cranberry juice
• 2 tablespoons soy sauce
• 2 cloves garlic, minced
• 1/2 cup minced onion
• 1 (4 1/2 ounce) can mushrooms, reserve juice
• 1 can water chestnut, sliced,drained
• 1 package frozen Chinese pea pods
• 2 tablespoons cornstarch
• 1/4 cup hot water
• 4 cups hot cooked rice or 4 cups noodles

1. Brown beef in hot oil.
2. Mix together and add bouillon, wine, garlic, onion, soy sauce and mushrooms.
3. Bring to a boil, reduce heat; cover and simmer 1 hour or until meat is tender.
4. Add water chestnuts and pea pods.
5. Blend cornstarch and water; stir in gradually to meat mixture.
6. Cook, stirring constantly, until mixture thickens and boils.
7. Boil and stir 1 minute.
8. Serve immediately over rice or noodles.
9. You may leave out the soy sauce, pea pods and water chestnuts, and add 1 Tablespoon Worcestershire sauce instead.

oil, bouillon cubes, red wine, soy sauce, garlic, onion, mushrooms, water, frozen chinese, cornstarch, water, rice

Taken from www.food.com/recipe/braised-sirloin-tips-over-rice-29618 (may not work)