SPICY BEEF STIR-FRY
Servings: 6 servings
Prep Time: 5
Cook Time: 0
1 1/2 lbs. flank steak, cut in half lengthwise
2 tbsp. vegetable oil
3 cups cut-up vegetables such as broccoli florets, carrot slices, pepper strips, snow peas
1 tbsp. grated peeled ginger root
1/2 cup FRANK'S® RedHot Sweet Chili® Sauce
1/2 cup beef broth or waterDIRECTIONS:
SLICE meat thinly across the grain. Heat 1 tbsp. oil in large nonstick skillet or wok over high heat. Stir-fry beef in batches until browned, about 10 min. Remove from skillet.
STIR-FRY vegetables and ginger in remaining oil for 3 to 5 min. until vegetables are crisp-tender. Return beef to skillet.
ADD Sweet Chili Sauce and broth. Simmer and stir until meat is well coated and sauce thickens slightly. Serve with rice, if desired.
Stir-fry Tips: To slice meat easily, freeze steak about 30 min. until firm.
Purchase cut-up vegetables from the produce section of your local supermarket or substitute one 16 oz. bag frozen vegetables.
Variation: Substitute 1 1/2 lbs. sliced boneless chicken or pork.