Easy Chinese Beef Stir-Fry

Use a sharp carving knife or a cleaver to cut the steak into thin slices that are about 1/8 inch thick and 1 1/2 to 2 inches long. If you like, go one step further and lay the strips on top of one another and cut again into thin strips.

Measure out the stir-fry sauce into a small bowl or a measuring cup. Chop the garlic and set aside.

Heat a wok or heavy skillet over medium-high heat until it is almost smoking. Add 2 tablespoons of the oil, tilting the wok and drizzling the oil so that it coats the sides of the pan.

When the oil is hot, add half of the chopped garlic. You can test to see if the oil is hot by dropping in a small piece of garlic. If it sizzles, the oil is ready.

Stir fry the garlic for 10 seconds.

Add the beef by laying it flat in the pan. Let it brown briefly, then stir-fry the beef until it loses its redness and is nearly cooked through.

Remove the stir-fried beef and drain in a colander or on paper towels.

Heat the remaining 1 tablespoon oil of in the same wok or skillet. When the oil is hot, add the remainder of the garlic. Stir-fry for 10 seconds.

Add the frozen vegetables. Stir-fry for 3 to 5 minutes or according to package directions. Splash the vegetables with a bit of water if the vegetables begin to dry out while you are stir-frying.

Add the stir-fried beef back into the pan. Add the stir-fry sauce and bring to a boil. Stir-fry for 1 to 2 more minutes to mix everything together.

Serve hot over cooked rice.