2 lb. sirloin steak
2 tbsp. oil or shortening
1/2 c. onion, chopped
1/4 tsp. garlic powder
1/4 c. soy sauce
1 (4 oz.) can mushroom pieces, undrained
2 beef bouillon cubes
1/4 tsp. salt
dash pepper or 1/2 tsp. ginger
2 1/2 c. water, divided
4 tbsp. cornstarch

Cut sirloin into thin strips about 2-inches long. In large fry pan, brown meat in oil. Add onion and garlic powder; cook until onions are tender. Add soy sauce, mushrooms, beef bouillon cubes, seasonings and 2 cups of water. Cover; simmer until meat is tender, about 30 to 40 minutes.

Combine cornstarch with remaining 1/2 cup water and add to meat mixture. (Additional water can be added if sauce is too thick.) Cook, stirring constantly, until thickened. Serve over hot fluffy rice or noodles.

Makes 4 to 6 servings.

Variation: If desired, 1/2 cup (5 oz. can) drained and sliced water chestnuts or 1/2 pkg. (7 oz.) frozen snow pea pods can be added.

Submitted by: Meg Guiney