2 lb. sirloin steak
2 tbsp. oil or shortening
2 tbsp. minced onion
1/4 tsp. garlic powder
1/4 c. soy sauce
2/3 c. (4 oz. can) undrained mushroom pieces
2 tsp. instant beef bouillon
2 1/2 c. water
1/2 tsp. salt
Dash pepper
1/4 c. (4 tbsp.) cornstarch

Cut sirloin into thin strips about 4" long. In large fry pan, brown meat in oil. Add onion and garlic powder. Cook until onions are tender. Add soy sauce, mushrooms, bouillon and 2 cups water. Cover and simmer until meat is tender, 30 to 40 minutes. Combine cornstarch with remaining 1/2 cup water and add to meat mixture. (Additional water may be added if sauce is too thick.) Cook and stir until thickened. Serve over hot rice or noodles. Makes 4 to 6 servings. Options: A (5 oz.) can drained and sliced water chestnuts, or 7 oz. frozen snow pea pods may be added.