Sesame-Soy Beef Stir-Fry

1 pound beef round tip steaks, cut 1/8 to 1/4-inch thick
16-ounce package frozen vegetable mixture with broccoli and red peppers
1/4 cup water
2 teaspoons cornstarch, disolved in 1/3 cup water
3 cups hot cooked rice
1/4 cup chopped toasted walnuts, optional

For the marinade:
3 tablespoons soy sauce
2 teaspoons dark sesame oil

In medium bowl, combine marinade ingredients. Remove 2 tablespoons; set aside.

Stack beef steaks; cut lengthwise in half and then crosswise into 1-inch wide strips. Add beef to remaining marinade in bowl; toss to coat.

Heat large nonstick skillet over medium-high heat until hot. Add beef, one-half at a time, and stir-fry 1 minute or until outside surface is no longer pink. Do not overcook. Remove from skillet; keep warm.

In same skillet, combine vegetables and 1/4 cup water; cook 4 to 5 minutes or until water is almost evaporated and vegetables are hot, stiring occasionally. Combine cornstarch mixture and reserved marinade; add to vegetables. Cook and stir 1 minute or until sauce is thickened and bubbly. Return beef to skillet; heat through. Serve over rice and sprinkle with walnuts, if desired. Makes 4 servings.

Recipe from: National Cattlemen's Beef Association

1997 Copyright, The Associated Press

Nutrition Facts
Per serving
Calories	340
Total Fat	8 g
Calories from fat	21 %
Cholesterol	59 mg
Sodium	843 mg
Carbohydrates	40 g
Protein	28 g
Iron	4.6 mg

Nutrition facts are per serving
unless otherwise noted