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1 x ca. 450 g | Beef flank |
1/2 Teelöffel | salt |
1/2 Teelöffel | black pepper freshly ground |
3 Teelöffel | Hot chili oil |
20 Milliliter | Garlic crushed |
8 x ca. 30 g | broccoli frozen |
8 x ca. 30 g | Frozen carrot slices |
3/4 Tasse | water |
1/4 Tasse | peanut butter Creamy |
(against the grain) into very thin slices; sprinkle with 1/4 teaspoon each salt and pepper. In 12" nonstick skillet over medium-high heat, heat 2 teaspoons iol; add beef; cook and stir 2 to 3 minutes until bronwed. Using slotted spoon, remove beef to plate. In same skillet over medium-high heat, heat remaining 1 teaspoon oil; add garlic; cook and stir 30 to 60 seconds until fragrant. Add frozen vegetables, 1/4 cup water, and remaining 1/4 teaspoon each salt and pepper; cook, covered, 3 minutes until tender. Meanwhile, in small bowl stir peanut butter and remaining 1/2 cup water to blend; add to skillet along with beef and any accumulated juices. Cook, stirring 1 to 2 minutes longer until heated through and coated with sauce.
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