Easy oriental beef stir-fry
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| -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 | 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 |
Directions
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