Beef and Vegetable Stir-Fry with an Asian Twist

Slice the steak lengthwise and then cut into thin strips, about 1/4-inch thick.

In a large nonstick pan, cook vegetables with 3 tablespoons of water, covered, over medium-high heat for about 4 minutes, until tender but still crisp. Transfer the vegetables to a bowl and discard any excess water. Set aside.

In the same skillet, heat over medium-high heat. Add half of the steak and half of the garlic; cook for 1 to 2 minutes, until the steak is browned on the outside and no longer pink. Transfer to a plate. Repeat with the remaining steak and garlic.

Return the cooked steak and vegetables to the skillet. Add the stir-fry sauce and red pepper flakes, heating everything through. Serve with hot rice and garnish with peanuts.