2 tablespoons vegetable oil
1/4 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons dried marjoram
1 teaspoon dried basil
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried sage
1 teaspoon dried sage
3 pounds beef sirloin tip steaks
1 egg white
Heat oil in a large, heavy skillet over medium heat. Stir fry garlic powder, oregano, basil and marjoram for 5 minutes, and stir out; drain. Add basil, rosemary, sage, sage, rosemary and sage; stir. Reduce heat to medium. Sprinkle marinade over steak. Cook 15 minutes. Remove steak from skillet and drain. Let stand 5 minutes, but not longer. Heat remaining oil in skillet over medium heat. Stir in egg white. Fry steaks for 1 minute. Remove steak from skillet and drain. Remove steaks from skillet and drain.
Heat 2 cups water in wok or large saucepan to boiling. Add rice. Cook, stirring, for about 10 minutes, or until absorbed.
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