2 lb. sirloin steak
Unseasoned meat tenderizer
1 tbsp. white wine (or alcohol free wine)
1 tbsp. soy sauce
1 tbsp. granulated sugar
1 tbsp. cooking oil
2 tsp. pepper
1 1/2 c. water
2 tbsp. cooking oil
3 beef bouillon cubes, crumbled
2 c. boiling water
4 med. carrots, sliced
1 c. chopped onion
1/4 tsp. ginger
1/4 tsp. garlic powder
14 oz. canned cut green beans, drained
1 1/2 tbsp. cornstarch
2 tbsp. water

Sprinkle steak with tenderizer. Poke holes all over. Turn and repeat on other side. Let stand 30 minutes. Cut into 1" cubes.

Combine next 6 ingredients in deep bowl. Add steak. Mix. Marinate for 20 minutes.

Heat second amount of cooking oil in frying pan. Take meat from marinade and brown in hot cooking oil

Dissolve bouillon cubes in boiling water in large saucepan. Add beef; cover. Bring to boil. Simmer for 1 hour. There should be enough liquid if it is simmered slowly. Check once or twice and add a bit more if needed.

Add carrot, onion, ginger and garlic. Return to a simmer. Cook until meat and carrots are tender, about 30 minutes. Add green beans. Heat through. Mix cornstarch in remaining water. Pour into meat mixture. Stir until it boils and thickens. Serves 8.