|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|
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.
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.
Serve stir-fry over hot rice. Top with almonds and onions, if desired.