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.

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