Ingredients
- 2 beef bouillon (cubes)
- 2 garlic (cloves)
- 1 dissolved in water
- 1 juice of mushrooms to equal
- 900 gr sirloin
- 475 gr rice (hot cooked)
- 80 ml wine (red)
- 60 ml water (hot)
- 50 gr onion (minced)
- 30 ml soy sauce
- 30 ml oil
- 16 gr cornstarch
- 1 package water chestnuts (sliced)
- 1 package chinese pea pods
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. Alternate: (Omit soy sauce, pea pods, and water chestnuts. Add 1 T Worcestershire sauce. Serve over noodles.) "A Collection of the Very Finest Recipes Ever Published..." 1979 ----
