All you need:
- 1 pound beef should center steak (Ranch steaks), cut ¾ inch thick
- ¼ cup light soy sauce
- 1 clove garlic, minced
- 2 T. Canola oil, divided
- 1 package (16 oz) frozen vegetable mixture (broccoli, carrots, water chestnuts)*
- 2 cups cooked rice noodles
- ½ cup peanut sauce
All you do:
Cut beef steaks lengthwise in half, then crosswise into ¼-inch-thick strips. Combine soy sauce and garlic in medium bowl. Add beef; toss to coat.
Heat 1 teaspoon oil in large nonstick skillet over medium-high heat until hot. Add half of the beef; stir-fry 1 to 2 minutes or until outside surface of the beef is no longer pink. Remove from skillet. Repeat with remaining beef.
Heat remaining 1 teaspoon oil in same skillet over medium heat until hot. Add frozen vegetables; cook and stir 4 to 7 minutes or until just tender. Add beef, noodles and peanut sauce to skillet; cook and stir until heated through.
May use 1 cup each of fresh broccoli, carrots and water chestnuts.