---------- Recipe via Meal-Master (tm) v8.02
  
       Title: EASY ORIENTAL BEEF STIR-FRY
  Categories: Beef, Stir-fry, Oriental
       Yield: 1 servings
  
            -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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