1 (3 lb) sirloin steak
4 tbs flour
1/4 cup vegetable oil
1/4 cup yellow mustard
1/2 cup brown sugar
1 cup sour cream
1/2 cup soy sauce
3 potatoes, quartered
3 carrots, sliced
2 lg onions, sliced
1 cup water
salt and pepper to taste

use a lg deep frying pan with a lid on top of the stove. dust steak with flour and brown both sides in the vegetable oil. smear both sides of the steak with mustard. add brown sugar, soy sauce, sour cream, and water. add potatoes, onions, carrots, then salt and pepper to taste. cook on medium high for 5 minutes then cook on low or simmer for 35 minutes.

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

1 lb boneless beef sirloin steak, 3/4” thick
2 tbs vegetable oil
2 cups mushrooms, sliced
1 med onion, sliced
1 can cream of mushroom soup
½ cup water
2 tbs dijon mustard
4 cups hot cooked rice

Slice beef into very thin strips.

In a skillet over medium-heat, heat half the oil.

Cook beef in two batches until browned, stirring often.

Set aside.

Add remaining oil.

Add mushrooms and onions.

Cook over medium heat until tender.

Add soup, water and mustard.

Heat to a boil.

Return beef to pan.

Heat through.

Serve over rice.

If desired, garnish with fresh chives.

4 servings

1 lb beef boneless sirloin steak
¼ cup soy sauce
¼ cup dry sherry OR white wine
1 tbs vegetable oil
2 tsp ginger root OR ½ tsp ground ginger, chopped
1 tsp sugar
1 clove garlic, chopped

Trim fat from beef steak.

Cut beef into 3/4” cubes.

Place beef in a glass or plastic bowl.

Mix remaining ingredients.

Pour over beef.

Cover and refrigerate, stirring occasionally, at least 1 hour.

Thread 6 beef cubes on each of 4 skewers.

Brush with marinade.

Set oven control to broil and/or 550 degrees.

Broil kabobs with tops about 4” from heat, 5-6 minutes.

Turn.

Brush with marinade.