Instructions: Slice beef across the grain into thin slices or strips (partially freezing beef before slicing will make slicing easier).

In a heavy skillet or wok with a small amount of oil, stir-fry beef quickly over high heat in small batches, stirring constantly, until the pink color disappears. Do not overcook.

Drain accumulated drippings after each batch.

Remove meat from the skillet or wok.

Stir-fry vegetables separately from meat until tender-crisp. Add beef to vegetables and serve.

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