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Ingredients: |
| 1 |
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pound beef round tip steaks, cut 1/8 to 1/4 inch thick |
| 1 |
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package (16 ounces) frozen stir-fry vegetable mixture |
| 2 |
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teaspoons cornstarch dissolved in 1/3 cup water |
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Hot cooked rice (optional) |
| 1/4 |
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cup chopped toasted walnuts (optional) |
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Marinade: |
| 3 |
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tablespoons soy sauce |
| 2 |
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teaspoons dark sesame oil |
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Instructions: |
| 1. |
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Combine marinade ingredients in medium bowl. Remove and reserve 2 tablespoons. Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch wide strips. Add beef to remaining marinade; toss. |
| 2. |
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Heat large nonstick skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 minute or until outside surface of beef is no longer pink. (Do not overcook.) Remove. Repeat with remaining beef. |
| 3. |
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Combine vegetables and 1/4 cup water in same skillet; cook over medium-high heat 4 to 5 minutes or until most of water is evaporated and vegetables are hot, stirring occasionally. Combine cornstarch mixture and reserved marinade. Add to vegetables; cook and stir 1 minute or until thickened and bubbly. Add beef; heat through. Serve over rice. Sprinkle with walnuts. |
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| Makes 4 servings. |
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| | Nutrition information per serving: 277 calories; 29 g protein; 15 g carbohydrate; 10 g fat; 1335 mg sodium; 69 mg cholesterol; 3.2 mg niacin; 0.3 mg vitamin B6; 2.5 mcg vitamin B12; 3.0 mg iron; 6.0 mg zinc. |
