Recipe - Basic Beef With Gravy

One half pound Sirloin steak; cut or sliced up thin
across the grain
2 tablespoon Dry sherry
1 tablespoon Soy sauce
1 teaspoon Cornstarch
1 Clove garlic; minced
One fourth teaspoon Salt
1 cup Onions; cut or sliced up thin
1 tablespoon Oil
1 tablespoon Cornstarch
1 teaspoon Soy sauce
One fourth cup Water or beef broth
One half teaspoon Accent

Marinate beef in sherry, 1 tablespoon soy sauce and 1 tsp cornstarch. In
small bowl, mix 1 tablespoon cornstarch, 1 teaspoon soy sauce, One fourth cup
water and One half tsp Accent. In a deep, castiron skillet, heat 1 tablespoon
oil. Add garlic, salt and onions. Add marinated beef and stir fry to
desired degree of doneness (about 12 minutes). Add cornstarch mixture and
stir until thick and smooth. Serve with rice. PEPPER STEAK: Add 2 cups
minced bell pepper. TOMATO, PEPPER AND BEEF: Add 1 cup tomatoes and 1 cup
peppers, quartered. CELERY AND BEEF: Add 2 cups celery, cut or sliced up diagonally.
BROCCOLI AND BEEF: Trim tough outer part of broccoli by pulling from
bottom of stalk to the head. Slice diagonally in 1/8inch 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 1One half cups snow peas. BEAN SPROUTS AND
BEEF: Add 4 cups bean sprouts and 1 teaspoon soy sauce. MUSHROOMS AND
BEEF: Add One half cup cut or sliced up fresh mushrooms.

MRS DANIEL TONYMAN (SUSIE)

FORT WORTH, TX

From the book High Cotton Cookin', Marvell Academy Mothers Assn, Marvell,
AR 72366, ISBN 0918544149, downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.