Easy Oriental Beef Stir-fry

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Title: EASY ORIENTAL BEEF STIR-FRY
Categories: Beef, Stir-fry, Oriental
Yield: 1 servings

-Ib. beef top round steak,
-cut 1 inch thick
1/3 c Walnuts, coarsely chopped
1/3 c Water
1 tb . cornstarch
2 tb Each dry sherry and soy
-sauce
2 tb Peanut oil, divided
1 Clove garlic, slivered
1 pk ( 16 oz's.) frozen
-vegetable mixture
-(such as broccoli, red
-peppers, bamboo shoots and
-straw mushrooms)
2 c Hot cooked rice

Partially freeze beef top round steak to firm and cut
lengthwise in half. Slice across the grain into thin
strips l/8-inch thick; reserve. Heat large frying pan
or wok over medium-high heat. Add walnuts and stir-fry
1-2 minutes or until lightly browned; reserve.

Combine water and cornstarch; stir in sherry and soy
sauce. Reserve. Heat 1 tablespoon oil in same pan over
medium-high heat. Add garlic and beef strips (1/2 at a
time) and stir-fry 1 minute. Remove; reserve. Add
remaining oil to same pan; cook vegetables over
medium-high heat 5 minutes, stirring occasionally.

Stir in reserved beef strips. Add reserved cornstarch
mixture; cook and stir until mixture comes to a boil
and thickens slightly. Serve stir-fry over rice;
sprinkle with reserved walnuts. Makes 4 servings.

PREP TIME: 20 minutes. Freezing time: 30 minutes. Cook
time: 12 minutes.

FOOD FACTS: calories 474; protein 37g; fat 21g;
carbohydrate 36g; iron 4.8mg (27 percent RDA); sodium
597mg; cholesterol 82mg.

From the files of Al Rice, North Pole Alaska. Feb
1994

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