| 1 1/2 lb. Beef round steak, thinly sliced | 1/4 tsp. Garlic Powder |
| 2 1/2 c. Beef Broth | 2 Tbs. Vegetable oil |
| 2 tsp. Cornstarch | 1 large Onion, sliced |
| 1/4 tsp. Tabasco sauce | 4 large Carrots, sliced |
| Less than 1 tsp. Salt | 3 c. hot Cooked Rice |
| 1 Tbs. Brown Sugar | Add mushrooms |
| 1/4 tsp. Pepper |
Have butcher tenderize steak or pound until thin. Cut into 1 in. wide strips. Blend cornstarch, salt, pepper and garlic powder. Coat meat with seasoned cornstarch and brown in hot oil. Add onion and cook 2-3 minutes longer. Stir in broth, pepper, sauce and brown sugar. Bring to a boil.
Reduce heat and cover, simmer 15 min. Add carrots and cook 15 min. longer or until meat is tender. Spoon over beds of fluffy rice and serve with coleslaw if desired.
