Braised Sirloin Tips Over Rice

By Nilson

Ingredients

• 2 Tablespoons oil
• 2 pounds beef sirloin or round steak sliced into 3 inch strips
• 2 bouillon cubes dissolved in water and mushroom juice to equal 10 1/2 ounces
• 1/3 cup Burgundy or Cranberry Juice
• 2 Tablespoons Soy Sauce
• 2 cloves mince garlic
• 2 Tablespoons diagonally slice green onions 1 can (4 1/2 ounce) mushrooms
• 1 can water chestnuts
• 1 package Chinese Pea Pods
• 2 Tablespoons cornstarch
• 1/4 cup hot water
• 4 cups hot cooked rice

Preparation

Step 1

Brown beef in hot oil. Mix together and add bouillon, wine, garlic, onion, soy sauce and mushrooms. Bring to a boil, reduce heat; cover and simmer 1 hour or until meat is tender. Add in water chestnuts and pea pods. Blend cornstarch and water; stir in gradually into mixture of meat. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve immediately over rice. 4-6 servings.