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