Yield: 4 Servings
Measure | Ingredient |
---|---|
1 pounds | Beef flank |
½ teaspoon | Salt |
½ teaspoon | Fresh ground black pepper |
3 teaspoons | Hot chili oil |
2 \N | Cl Garlic; crushed |
8 ounces | Frozen broccoli |
8 ounces | Frozen carrot slices |
¾ cup | Water |
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.
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