| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Vegetables |
|
Beef, Stir-fry, Oriental |
1 |
Servings |
INGREDIENTS
|
|
-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 |
INSTRUCTIONS
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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