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3 to 4 lb. beef pot roast,round or blade
Salad oil
1/4 c. hot water
1 clove garlic, minced
1/2 tsp. ground ginger
3 Tbsp. soy sauce
2 onions, sliced
1 Tbsp. cornstarch

Brown meat in hot oil in a large skillet on high.Add hot water,
garlic, ginger, soy sauce and onions. Cover and cook on simmer for
about 2-1/2 hours or until meat is tender. Combine cornstarch with
enough cold water to make a paste. Stir into meat pieces and cook
until thick, about 5 minutes.

Yields: 6 to 8 servings

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