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Categories:
sirloin steak vegetable oil carrots water green onions cornstarch water soy sauce beef bouillon granules chili sauce garlic ground ginger cashews rice
Viewed: 13 - Published at: 2 years agoIngredients
- 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
Method
- In large skillet, stir fry meat in the oil for 1-2 minutes or until no longer pink. Remove and keep warm.
- In same skillet, add carrots and 2 T water. Reduce heat. Cover and simmer for 2 minutes. Add onions. Stir fry for 1 minute.
- 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.
- Return meat to skillet and heat through. Sprinkle with cashews.
- Serve over rice.
