Beef Bavarian on Rice

Rick Mollica

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Ingredients

 

• 1 pound sirloin steak
• 1-1/2 tablespoons cornstarch
• 1-1/2 teaspoons salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1-1/2 tablespoons vegetable oil
• 1 medium onion, sliced
• 1 (12-ounce) can beer
• 1/2 cup canned diluted beef broth
• 2 teaspoons brown sugar
• 1/8 teaspoon hot sauce
• 3 large carrots, scraped and sliced
• 2 tablespoons cold water
• 2 tablespoons cornstarch
• Hot cooked rice

Directions

• Trim fat from steak; pound to 1/2-inch thickness, using a meat mallet. Slice steak diagonally across grain into 2- x 1-inch strips.
• Combine 1-1/2 tablespoons cornstarch, salt, garlic powder, and pepper; stir well.
• Dredge steak strips in cornstarch mixture.
• Cook in oil in a large skillet until browned.
• Add onion, and cook 3 minutes.
• Stir in beer and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
• Add carrot; cover and simmer 15 minutes or until carrot is tender.
• Combine water and 2 tablespoons cornstarch; gradually stir into beef mixture. Cook, stirring constantly, until mixture thickens.

Yield: 4 servings.