1 pound beef (top round or top sirloin, cut ¾ inch thick, or flank steak)
¾ cup prepared stir-fry sauce
3 teaspoons oil
16 ounces frozen vegetables (Asian blend such as broccoli, carrots and sugar snap peas)
3 garlic cloves, minced
Wash your hands well with soap and warm water for at least 20 seconds.
Cut beef steak crosswise into thin strips.
Place beef strips and ¼ cup stir-fry sauce in plastic bag storage bag, turn beef to coat. Place in refrigerator for 30 minutes to 2 hours to marinate.
Heat 1 teaspoon oil in a large skillet over medium-high heat.
Add vegetables to skillet and cook, stirring occasionally for about 4 minutes or until vegetables are crisp-tender. Remove vegetables and keep warm.
Heat 2 teaspoons oil in same large skillet until hot and add the marinated beef strips and minced garlic. Cook beef, stirring occasionally for 3 to 5 minutes until strips are browned. Return vegetables and remaining 1/2 cup prepared stir-fry sauce and cook an additional 1-2 minutes until heated.
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