Sunday, August 1, 2010
3 tablespoons soy sauce
2 teaspoons dark sesame oil
1 pound beef round tip steaks, cut 1/8 to 1/4-inch thick
1 (16-ounce) package frozen stir-fry vegetable mixture
2 teaspoons cornstarch dissolved in 1/3 cup water
Hot cooked rice (optional)
1/4 cup chopped toasted walnuts (optional)
1. 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. 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. 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.
Makes 4 servings.
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.
Recipe courtesy of the Beef Industry Council.