Recipe - Easy Oriental Beef Stir-Fry

Ib. beef top round steak,
cut 1 inch thick
1/3 cup Walnuts, coarsely chopped
1/3 cup Water
1 tablespoon . cornstarch
2 tablespoon Each dry sherry and soy
sauce
2 tablespoon 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 cup Hot cooked rice

Partially freeze beef top round steak to firm and cut lengthwise in half.
Slice across the grain into thin strips l/8inch thick; reserve. Heat large
frying pan or wok over mediumhigh heat. Add walnuts and stirfry 12
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 mediumhigh heat. Add garlic and beef
strips (One half at a time) and stirfry 1 minute. Remove; reserve. Add
remaining oil to same pan; cook vegetables over mediumhigh 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 stirfry
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