Ingredients
| 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 |
Directions
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.