Tuesday, July 29, 2008

Kublai Khan's Stir Fry with Fiery Walnuts

Fiery Walnuts:

2 tsp. vegetable oil
1/2 tsp. cayenne pepper
1/8 tsp. salt
3/4 cup walnut halves

Stir Fry:

1 pound boneless tender beef steak
2 TBSP plus 1/3 cup Kikkoman's Stir fry sauce
1 tsp cornstarch
2 garlic cloves, minced
2 TBSP vegetable, divided
1 onion, cut into 3/4 inch chunks
2 large carrots, cut into julienne strips
1 pound fresh spinach, washed and drained
1/2 pound fresh mushrooms, sliced

To prepare Fiery Walnuts, combine oil, cayenne pepper and salt in a small skillet; heat over medium heat until hot. Add walnut halves. Cook, stirring 1 minute or until walnuts are coated. Turn out onto small baking sheet; spread out in a single layer. Bake at 350 degrees for 7 minutes or until golden. Cool.

To prepare stir fry, cut beef across grain into thin strips. Combine 2 TBSP stir-fry sauces, cornstarch and garlic in a medium bowl; stir in beef.

Heat 1 TBSP oil in large skillet over medium high heat. Add beef and stir fry 1 and 1/2 minutes; remove. Heat remaining oil in same pan. Add onion; stir fry 2 minutes. Add carrots; stir fry 1 minute. Add spinach and mushrooms; stir fry 2 minutes or until spinach is wilted. Add beef and remaining stir fry sauce. Cook and stir only until beef and vegetables are coated with sauce and heat through. Remove from heat; stir in Fiery Walnuts and serve immediately.

I serve over rice.

Also my husband does not like Walnuts so I use Pecans.

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