1 (2 lb) beef sirloin tip, cut into 1” cubes
2 tbs vegetable oil
1 (10 ½ oz) can beef broth
1/3 cup red burgundy wine OR cranberry juice cocktail
2 tbs soy sauce
1 clove garlic, minced
¼ tsp onion powder
¼ cup water
2 tbs cornstarch
4 cups hot cooked rice

Brown the beef tips on all sides in vegetable oil in a large heavy skillet.

Add broth, wine, soy sauce, garlic and onion powder and mix well.

Bring beef mixture to a boil.

Reduce heat.

Simmer, covered, until the beef is tender, about 1 hour.

Combine water and cornstarch in a small bowl and mix well.

Add the cornstarch mixture gradually to the beef mixture, stirring continually.

Cook, stirring continually, until gravy thickens and boils for 1 minute.

Serve over rice.

8 servings