Easy oriental beef stir-fry

Yield: 1 servings

Measure Ingredient
\N \N -Ib. beef top round steak, cut 1 inch thick
⅓ cup Walnuts, coarsely chopped
⅓ cup Water
1 tablespoon . cornstarch
2 tablespoons Each dry sherry and soy sauce
2 tablespoons Peanut oil, divided
1 \N 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

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