| | Directions | | With knife held in slanting position, almost parallel to cutting surface, cut round steak crosswise into 1/8-inch-thick slices. In deep nonstick 12-inch skillet, heat 1 teaspoon oil over medium-high heat until very hot but not smoking. Add half of beef and stir-fry until beef is no longer pink. Transfer beef to plate. Repeat with remaining beef, without adding additional oil. In same skillet, heat remaining 1 teaspoon oil until hot. Add onion; cover and cook 3 to 4 minutes, stirring occasionally. Add vegetables for stir-frying, red pepper, mushrooms, garlic, soy sauce, and water to skillet. Cook 5 to 6 minutes or until vegetables are tender-crisp, stirring frequently. Stir in beef. Cook another 2 or 3 minutes. Serve over rice. |
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| Ingredients | | - |  | 1 beef top round steak (1 pound) |
| - | | 2 teaspoons Vegetable oil |
| - | | 1 onion (medium) |
| - | | 1 package fresh vegetables for stir-frying (such as broccoli, carrots, snow peas) (16 ounce bag) |
| - | | 1 red pepper |
| - | | 1 can sliced mushrooms (small can) |
| - | | 2 garlic cloves, crushed with press (large) |
| - | | 1/3 cup soy sauce |
| - | | 3/4 cup water |
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