Beef and Pea Pods - Over Rice

2 lbs round steaks, sliced thin (freeze a few hrs first, slices easier)

3 Tbls dry cooking sherry or any wine will do

3 tsp sugar

6 to 8 Tbls soy sauce (I use ½ reg & ½ kikomen, its sweeter)

3 Tbls cornstarch

¾ tsp ground ginger

½ cup chopped onion

5 Tbls salad oil

Garlic powder

2 pkg frozen pea pods

Water

Bouillon

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Combine the sherry, sugar, soy sauce, onion, garlic powder, cornstarch and ginger in a bowl with a seal. Add the meat and toss to coat. Let stand 4 hours or overnight. Heat 2 Tbls oil in electric skillet. Add the pea pods and cook just until hot and still crisp - about 2 minutes. Remove. Add rest of oil and the beef. Cook & stir about 5 minutes. Add enough water for gravy to form, adding bouillon for extra flavor. If too thin add some more cornstarch. Add pea pods and heat through. Serve over rice. Serves 6. Add mushrooms if desired.

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