Yield: 1 servings
|-Ib. beef top round steak, cut 1 inch thick|
|⅓ cup||Walnuts, coarsely chopped|
|1 tablespoon||. cornstarch|
|2 tablespoons||Each dry sherry and soy sauce|
|2 tablespoons||Peanut oil, divided|
|1||Clove garlic, slivered|
|1 pack||( 16 oz's.) frozen vegetable mixture (such as broccoli, red peppers, bamboo shoots and straw mushrooms)|
|2 cups||Hot cooked rice|
Partially freeze beef top round steak to firm and cut lengthwise in half. Slice across the grain into thin strips l/s-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 (½ 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