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Braised Sirloin Tips Over Rice Recipe
|Wesson oil||2 Tablespoon|
|Beef sirloin/Beef round||2 Pound, sliced into 3 inch strips|
|Bouillon cubes||2 , dissolved in water and mushroom juice to equal 10.5 ounce|
|Water||3⁄4 Cup (12 tbs)|
|Mushroom juice||3⁄4 Cup (12 tbs)|
|Burgundy wine/Cranberry juice||1⁄3 Cup (5.33 tbs)|
|Soy sauce||2 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Minced onion||2 Tablespoon|
|Canned mushrooms||4 1⁄2 Ounce|
|Sliced water chestnuts||1 Can (10 oz)|
|Chinese pea pods||300 Gram|
|Hot water||1⁄4 Cup (4 tbs)|
|Hot cooked rice||4 Cup (64 tbs)|
Calories 628 Calories from Fat 225
% Daily Value*
Total Fat 25 g38.5%
Saturated Fat 8.5 g42.4%
Trans Fat 0 g
Cholesterol 71.8 mg
Sodium 699.5 mg29.1%
Total Carbohydrates 56 g18.8%
Dietary Fiber 0.93 g3.7%
Sugars 0.1 g
Protein 37 g73.1%
Vitamin A 0% Vitamin C 2.1%
Calcium 4.5% Iron 26.6%
*Based on a 2000 Calorie diet
Mix together and add Bouillon, wine, garlic, onion, shoyu and mushrooms.
Bring to a boil, reduce heat; cover and simmer 1 hr.or until meat is tender.
Add in water chestnuts and pea pods.
Blend cornstarch and water; stir in gradually into mixture of meat.
Cook, stirring constantly, until mixture thickens and boils.
Boil and stir 1 min.
Serve immediately over rice.