1 lb. beef flank
1/2 tsp. salt
1/2 tsp. fresh ground black pepper
3 tsp. hot chili oil
2 cloves garlic; crushed
8 ounces frozen broccoli
8 ounces frozen carrot slices
¾ C. water
1/4 C. creamy peanut butter

Cut beef crosswise (against the grain) (partially freeze meat to get very thin slices); sprinkle with the salt and pepper. In a nonstick skillet over medium-high heat, heat 2 tsp. oil; add beef; cook and stir 2 to 3 minutes until browned. Using slotted spoon, remove beef to plate. In same skillet over medium-high heat, heat remaining 1 tsp. oil; add garlic; cook and stir 30 to 60 seconds. Add frozen vegetables, 1/4 C. water, and remaining 1/4 tsp. each salt and pepper; cook, covered, 3 minutes until tender. Meanwhile, in small bowl stir peanut butter and remaining 1/2 C. 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. Use 3 tsp. vegetable oil for hot chili oil for a milder taste.