Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-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

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