1 12-oz. bag frozen Asian vegetable mix (such as broccoli, carrots, snow peas and water chestnuts)
1 tablespoon vegetable oil
1 pound flank steak, thinly sliced
Salt and pepper
1/2 medium onion, thinly sliced (about 1 cup)
1/2 medium red bell pepper, cut into thin strips (about 1 cup)
1 small clove garlic, chopped
2 tablespoons grated fresh ginger
1/4 cup low-sodium soy sauce
2 teaspoons dark sesame oil
1/4 cup low-sodium beef broth
2 teaspoons cornstarch
How to Make It
Cook vegetable mix as package label directs.
Warm vegetable oil in a large skillet over high heat. Sprinkle steak with salt and pepper and add to skillet along with onion and bell pepper. Sauté for 2 minutes. Add garlic and ginger and sauté 2 minutes longer.
Stir in soy sauce, sesame oil and broth, bring to a boil and cook 2 minutes, stirring occasionally. Stir in mixed vegetables and toss well.
In a small bowl, mix cornstarch with 2 tsp. water until smooth. Add to skillet and cook, stirring constantly, until thickened, about 1 minute. Serve over rice, if desired.