1 lb. beef flank
\n1\/2 tsp. salt
\n1\/2 tsp. fresh ground black pepper
\n3 tsp. hot chili oil
\n2 cloves garlic; crushed
\n8 ounces frozen broccoli
\n8 ounces frozen carrot slices
\n\u00c2\u00be C. water
\n1\/4 C. creamy peanut butter<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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 \u00c2\u00be 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…<\/p>\n