Braised Sirloin Tips Over Rice

• 1 lb. beef sirloin
• 2 Tbsp. Wesson oil
• 2 bouillon cubes
• 1/3 c. Burgundy or cranberry juice
• 2 Tbsp. soy sauce
• 2 cloves garlic, minced
• 1 can mushrooms
• 1 can sliced water chestnuts
• 1 pkg. Chinese pea pods
• 2 Tbsp. cornstarch
• 1/4 c. hot water
• 4 c. cooked rice

1. Cut up beef and brown in oil.
2. Dissolve bouillon and add wine, garlic, soy sauce and mushrooms.
3. Bring to a boil, then reduce heat.
4. Cover and simmer for 1 hour until tender.
5. Add water chestnuts and pea pods.
6. Blend cornstarch and water, then stir gradually into mixture of meat.
7. Continue to cook, stirring constantly until thick.
8. Serve over rice.

beef sirloin, wesson oil, bouillon cubes, cranberry juice, soy sauce, garlic, mushrooms, water chestnuts, chinese pea pods, cornstarch, hot water, rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=505617 (may not work)