Basic beef with gravy
Beef Gravy Meat Basics
Last updated 6/12/2012 1:07:14 AM. Recipe ID 33120. Report a problem with this recipe.
Title: Basic beef with gravy
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.
MRS DANIEL TONYMAN (SUSIE)
FORT WORTH, TX
From the book , Marvell Academy Mothers Assn,
Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM
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