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Easy Oriental Beef Stir-Fry

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Submitted by Tekesha

Beef stir-fry with thin-sliced top round, toasted walnuts, and vegetables in a sherry-soy sauce served over rice. A fast, flavorful dinner for two ready in 30 minutes.

YIELD

2 servings

PREP

15 min

COOK

15 min

READY

30 min

Thin-sliced beef top round sears fast over high heat, then gets tossed with crisp vegetables in a glossy sherry and soy sauce glaze thickened with cornstarch. Toasted walnuts scattered on top add a rich, buttery crunch that rounds out every bite.

The trick to restaurant-quality stir-fry at home is working in batches. The beef goes in first, fast and hot, then comes out while the vegetables cook. Everything gets reunited at the end when the sauce hits the pan and bubbles into a silky coating.

Serve it over steamed rice and dinner for two is done in half an hour.

Pro Tips

  • Partially freeze the beef before slicing. About 30 minutes in the freezer firms it up just enough to cut paper-thin strips against the grain. This is the secret to tender stir-fry meat.
  • Cook the beef in two batches. Crowding the pan drops the temperature and steams the meat instead of searing it. You want a hot, smoking wok and fast browning.
  • Toast the walnuts first and set them aside. They burn fast if left in the pan during cooking. Adding them at the end keeps them crunchy.

Variations

  • Chicken stir-fry: Swap the beef for sliced chicken breast. It cooks just as quickly and soaks up the sauce well.
  • Spicy version: Add a teaspoon of chili garlic sauce or red pepper flakes to the cornstarch mixture for a kick of heat.

Ingredients

1 453.6
POUND G BEEF, STEAK *
79
CUP ML WALNUTS
chopped
79
CUP ML WATER
1 15
TABLESPOON ML CORNSTARCH
2 30
TABLESPOONS ML PEANUT OIL
divided
2 473
CUPS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 262g (9.2 oz)
Amount per Serving
Calories 933 26% from fat
 % Daily Value *
Total Fat 27g 41%
Saturated Fat 3g 16%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 12mg 0%
Total Carbohydrate 51g 51%
Dietary Fiber 4g 15%
Sugars g
Protein 36g
Vitamin A 0% Vitamin C 1%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free, Very low in sodium, Low Sodium
 
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