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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Found this recipe in the bottom of a pile of old magazine clipped recipes. Not sure how old it is or what magazine it is from. Posting for safe keeping. Ingredients:
1 lb sirloin steak, cut into thin strips |
1 tablespoon vegetable oil |
16 ounces carrots, shredded |
2 tablespoons water |
3 green onions, sliced into 1/4-inch pieces |
1 tablespoon cornstarch |
1/3 cup water |
1 tablespoon soy sauce |
1 teaspoon beef bouillon granules |
1 teaspoon chili sauce |
1/4 teaspoon garlic powder |
1 dash ground ginger |
1/2 cup cashews, roasted and salted |
1 quart rice, cooked |
Directions:
1. In large skillet, stir fry meat in the oil for 1-2 minutes or until no longer pink. Remove and keep warm.
2. In same skillet, add carrots and 2 T water. Reduce heat. Cover and simmer for 2 minutes. Add onions. Stir fry for 1 minute.
3. Combine cornstarch and 1/3 c water until smooth. Stir in soy sauce, bouillon, chili sauce, garlic powder and ginger. Stir into vegetable mixture. Bring to a boil and cook for 1 minute, stirring until thickened and bubbly.
4. Return meat to skillet and heat through. Sprinkle with cashews.
5. Serve over rice.
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