-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