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Oriental Beef and Vegetable Stir-Fry

Oriental Beef and Vegetable Stir-Fry

Oriental Beef and Vegetable Stir-Fry

INGREDIENTS

2 tablespoons HOUSE OF TSANG® Stir-fry Oil, divided
1 pound beef strips for stir-fry
1 teaspoon minced peeled gingerroot
1 teaspoon minced garlic
1 (8-ounce) package fresh button mushrooms, cut into quarters
2 cups fresh broccoli florets
1 cup red bell pepper strips
1 (8-ounce) can sliced water chestnuts, drained
½ cup HOUSE OF TSANG® Korean Teriyaki Sauce
½ cup barbecue-flavor almonds
½ cup sliced green onions
Hot, cooked rice

DIRECTIONS

1. Heat large wok or skillet; add 1 tablespoon oil. Add beef strips, gingerroot and garlic. Stir-fry 5 to 8 minutes or until beef is cooked through. Remove beef from wok.
2. Add remaining 1 tablespoon oil to wok. Add mushrooms, broccoli, bell pepper and water chestnuts; cook over medium-high heat, stirring frequently, 3 to 4 minutes. Return beef to wok. Add teriyaki sauce. Cook 2 to 3 minutes longer or until vegetables are crisply-tender.
3. Serve stir-fry over hot rice. Top with almonds and onions, if desired.

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