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Title: 10 Minute Beef Stir-Fry
Yield: 4 Servings

Ingredients

      1 lb beef flank
    1/2 ts salt
    1/2 ts fresh ground black pepper
      3 ts hot chili oil
      2    cloves garlic; crushed
      8 oz frozen broccoli
      8 oz frozen carrot slices
    3/4 c  water
    1/4 c  creamy peanut butter

Instructions

Cut beef crosswise (against the grain) into very thin slices; sprinkle with
1/4 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, 1/4 cup water, and remaining 1/4 teaspoon each salt and pepper;
cook, covered, 3 minutes until tender.
Meanwhile, in small bowl stir peanut butter and remaining 1/2 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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NOTES : If hot chili oil is unavailable, use 3 teaspoons vegetable oil for
cooking beef and vegetables and add a few drops of hot red pepper sauce to
peanut sauce.
Per serving: 333 cal; 23 g fat; 54 mg chol; 445 mg sod; 11 g carbs; 4 g
fiber; 28 g prot

Contributor: Redbook - January 1994

Preparation Time: 0:10

Reviews

it is important that the vegetables are cut to roughly the same thickness so that they cook evenly together. I recommend slicing the beef almost as thin as you can manage and then just marinade it in olive oil and dark soy sauce (then leave out the salt) or, better still, Teriyaki sauce.The beef will cook in about one minute. Like this you can leave out the peanut butter as it would be too much with the soy. This is great served with fresh noodles added to the pan at the last minute

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thanks

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great recipe

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