-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