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