Beef, veggies and a flavorful Asian sauce. What more could you want? (Did we mention it takes only 15 minutes to make?)
Serving this beefy stir-fry on a bed of Asian-style coleslaw is easy! Shred Chinese (napa) cabbage, and toss with seasoned rice vinegar and a dash of crushed red pepper.
Double the recipe (using two colors of bell pepper), and you’ll have plenty left over to toss with pasta or to spoon into pita bread halves the next day.
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