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Ingredients
- Ib. beef top round steak, cut 1 inch thick
- 1/3 c. Walnuts, coarsely minced
- 1/3 c. Water
- 1 Tbsp. cornstarch
- 2 Tbsp. Each dry sherry and soy sauce
- 2 Tbsp. Peanut oil, divided
- 1 x Clove garlic, slivered
- 1 pkt ( 16 ounce's.) frzn vegetable mix (such as broccoli, red peppers, bamboo shoots and straw mushrooms)
- 2 c. Warm cooked rice
Directions
- Partially freeze beef top round steak to hard and cut lengthwise in half.
- Slice across the grain into thin strips l/8-inch thick; reserve. Heat large frying pan or possibly wok over medium-high heat. Add in walnuts and stir-fry 1-2 min or possibly till lightly browned; reserve.
- Combine water and cornstarch; stir in sherry and soy sauce. Reserve. Heat 1 Tbsp. oil in same pan over medium-high heat. Add in garlic and beef strips (1/2 at a time) and stir-fry 1 minute. Remove; reserve. Add in remaining oil to same pan; cook vegetables over medium-high heat 5 min, stirring occasionally.
- Stir in reserved beef strips. Add in reserved cornstarch mix; cook and stir till mix comes to a boil and thickens slightly. Serve stir-fry over rice; sprinkle with reserved walnuts.
- Makes 4 servings.
- PREP TIME: 20 min. Freezing time: 30 min.
- Cook time: 12 min.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 511g | |
| Calories 863 | |
| Calories from Fat 342 | 40% |
| Total Fat 39.36g | 49% |
| Saturated Fat 5.9g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1814mg | 76% |
| Potassium 295mg | 8% |
| Total Carbs 106.06g | 28% |
| Dietary Fiber 2.8g | 9% |
| Sugars 3.48g | 2% |
| Protein 13.43g | 21% |
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