1 (3 - 3 1/2 lb.) top round of beef, boned & tied
2 tbsp. oil
1 clove garlic, peeled & minced
2 sm. white onions, peeled & chopped
1 (7 1/2 oz.) can jalapeno relish
2 c. water
1 tsp. salt
1/2 tsp. pepper
2 tsp. chili powder

Bring meat to room temperature. Blot dry with paper towel. Heat oil in wok over high heat. Add meat and brown well on both sides. Turn with Chinese ladle and spatula or 2 wooden spoons to prevent piercing meat. Remove meat and set aside. Add garlic and onions to wok. Stir fry until soft. Add meat and remaining ingredients. Bring to a boil. Lower heat and cover. Simmer for 45 minutes per pound or until meat is tender. Remove meat from liquid. Let stand for 10 to 15 minutes before slicing. Slice and serve with a little of the cooking liquid spooned over each slice. If desired, use leftover beef and gravy to make Stir-Fried Beef and Corn Mexican Style. Makes 6 to 8 servings.