Beef and Onion Stir Fry!

Ingredients!

For this recipe you will need:

A 2-3 pound beef roast. In this case, the roast I used was a 2.82 pound beef round tip roast cap off from Meijer. Another good roast is a London broil.

4-6 yellow onions, the sweeter the better

1 tablespoon sugar

molasses

olive oil

balsamic vinegar

corn starch

What you do: 

Slice the beef into thin, fairly short slices. Peel the onions and cut them into first quarters, then into eighths. You want the onions to be chunky rather than diced for this recipe. Pour a liberal amount of oil olive (I think I used about 1/8 of a cup.) to your skillet. (I use a Presto brand large electric skillet because of the size.) Add the beef and cook at about 350, or medium heat, until almost browned--only a bit of pink remains.

Add the onions. Stir them into the beef and cook, stirring regularly, until the onions are almost soft. Add the sugar, and about 1/8 of a cup of molasses. Add about the same amount of balsamic vinegar. Stir until all the beef and onions are coated. Put a couple of tablespoons of corn starch into a small bowl, cover with water, and stir until the corn starch disolves. Add the corn starch mixture to the stir fry. Stir until the meat juices thicken and coat the onion and beef pieces. Remove from heat and serve with a rice of your choice.

NOTE: This makes a very large portion, enough for two meals for 2-3 people. I don't like to cook every day and so I rely on the leftovers.

The almost finished product. This is just before adding the corn starch.

The finished product! Yummy!