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Beef & Vegetables
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1 TbL. olive oil
1 16 oz. pkg. frozen vegetables (try a mixture that includes broccoli, or baby carrots)
1 TbL. water
1 cup stir-fry sauce
1 tsp. cornstarch
2 cups cooked roast beef, cut into cubes
hot cooked rice OR cooked egg noodles
Heat olive oil in a heavy skillet. Add vegetables and 1 Tbsp. water. Stir, cover, and cook over medium heat for 3 minutes.
Mix stir fry sauce and cornstarch in a small bowl. Add to skillet and stir to combine. Add beef and stir again. Cover and cook over low heat for 5-8 minutes, stirring occasionally, until vegetables are crisp-tender and beef is hot. Serve with cooked rice or egg noodles.
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