Basic Beef with Gravy

Title: Basic Beef with Gravy
Categories: Meat
Yield: 2 Servings

1/2 lb Sirloin steak; sliced thin
-across the grain
2 tb Dry sherry
1 tb Soy sauce
1 ts Cornstarch
1 Clove garlic; minced
1/4 ts Salt
1 c Onions; sliced thin
1 tb Oil
1 tb Cornstarch
1 ts Soy sauce
1/4 c Water or beef broth
1/2 ts Accent

Marinate beef in sherry, 1 tablespoon soy sauce and 1 tsp cornstarch. In
small bowl, mix 1 tablespoon cornstarch, 1 teaspoon soy sauce, 1/4 cup
water and 1/2 tsp Accent. In a deep, cast-iron skillet, heat 1 tablespoon
oil. Add garlic, salt and onions. Add marinated beef and stir fry to
desired degree of doneness (about 1-2 minutes). Add cornstarch mixture and
stir until thick and smooth. Serve with rice. PEPPER STEAK: Add 2 cups
diced bell pepper. TOMATO, PEPPER AND BEEF: Add 1 cup tomatoes and 1 cup
peppers, quartered. CELERY AND BEEF: Add 2 cups celery, sliced diagonally.
BROCCOLI AND BEEF: Trim tough outer part of broccoli by pulling from
bottom of stalk to the head. Slice diagonally in 1/8-inch slices to make 2
cups. Cook in boiling water 3 minutes. Rinse with cold water and drain. May
add 1 tea- spoon sugar before making gravy. STRING BEANS AND BEEF: Parboil
2 cups beans (snapped) for 3 minutes in salted water. Rinse with cold water
and drain. SNOW PEAS AND BEEF: Add 1-1/2 cups snow peas. BEAN SPROUTS AND
BEEF: Add 4 cups bean sprouts and 1 teaspoon soy sauce. MUSHROOMS AND
BEEF: Add 1/2 cup sliced fresh mushrooms.



From the book , Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0-918544-14-9, downloaded from Glen’s MM Recipe Archive,