| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Beef, Lunch, Main dishes | 4 | Servings | |
INGREDIENTS
| 1 | lb | Beef flank |
| 1/2 | ts | Salt |
| 1/2 | ts | Fresh ground black pepper |
| 3 | ts | Hot chili oil |
| 2 | Cl Garlic; crushed | |
| 8 | oz | Frozen broccoli |
| 8 | oz | Frozen carrot slices |
| 3/4 | c | Water |
| 1/4 | c | Creamy peanut butter |
INSTRUCTIONS
Recipe by: Redbook - January 1994 Preparation Time: 0:10 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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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