Source: John Cheshire’s Grandmother

Ingredients

• 1 pound sirloin steak
• 1  1/2 Tbs. cornstarch
• 1  1/2 tsp salt
• 1/4 tsp garlic powder
• 1/4 tsp pepper
• 1  1/2 Tbs. vegetable oil
• 1 medium onion sliced
• 1 (12 oz) can beer
• 1/2 cup canned dilute beef broth
• 2 tsp brown sugar
• 1/8 tsp hot sauce
• 3 large carrots scraped and sliced
• 2 Tbs. cold water
• 2 Tbs. cornstarch
• Hot cooked rice

Directions

1. Trim fat from steak; pound to ½ inch thickness, using a meat mallet.  Slice steak diagonally cross grain to 2x1 inch trips.
2. Combine 1 ½ 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 carrots; cover and simmer 15 minutes or until carrot is tender.
3. Combine water and 2 tablespoons cornstarch; gradually stir into beef mixtures.  Cook, stirring constantly, until mixture thickens.  Serve over rice.