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Title: Easy Oriental Beef Stir-Fry
Categories: Beef Stirfry Oriental
Yield: 1 Servings

1/3cWalnuts, coarsely chopped
1/3cWater
1tb. cornstarch
2tbEach dry sherry and soy sauce
2tbPeanut oil, divided
1 Clove garlic, slivered
1pk( 16 oz's.) frozen vegetable mixture (such as broccoli, red
2cHot 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

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