Yield: 4 Servings
|1 pounds||Beef flank|
|½ teaspoon||Fresh ground black pepper|
|3 teaspoons||Hot chili oil|
|2||Cl Garlic; crushed|
|8 ounces||Frozen broccoli|
|8 ounces||Frozen carrot slices|
|¼ cup||Creamy peanut butter|
Recipe by: Redbook - January 1994 Preparation Time: 0:10 Cut beef crosswise (against the grain) into very thin slices; sprinkle with ¼ teaspoon each salt and pepper. In 12" nonstick skillet over medium-high heat, heat 2 teaspoons iol; add beef; cook and stir 2 to 3 minutes until bronwed. Using slotted spoon, remove beef to plate. In same skillet over medium-high heat, heat remaining 1 teaspoon oil; add garlic; cook and stir 30 to 60 seconds until fragrant. Add frozen vegetables, ¼ cup water, and remaining ¼ teaspoon each salt and pepper; cook, covered, 3 minutes until tender.
Meanwhile, in small bowl stir peanut butter and remaining ½ cup water to blend; add to skillet along with beef and any accumulated juices. Cook, stirring 1 to 2 minutes longer until heated through and coated with sauce.