Easy Oriental Beef Stir-Fry
Yield
2 servingsPrep
15 minCook
15 minReady
30 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef, steak
|
*
|
| ⅓ | cup |
walnuts
chopped |
|
| ⅓ | cup |
water
|
|
| 1 | tablespoon |
cornstarch
|
|
| 2 | tablespoons |
peanut oil
divided |
|
| 2 | cups |
rice
cooked |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef, steak
|
*
|
| 79 | ml |
walnuts
chopped |
|
| 79 | ml |
water
|
|
| 15 | ml |
cornstarch
|
|
| 3E+1 | ml |
peanut oil
divided |
|
| 473 | ml |
rice
cooked |
|
Directions
Partially freeze beef top round steak to firm and cut lengthwise in half.
Slice across the grain into thin strips ⅛ inch thick; reserve.
Heat large frying pan or wok over medium-high heat.
Add walnuts and stir-fry 1 to 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 (½ 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.
