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1 (16 oz.) pkg. loose pack frozen broccoli, baby carrots and water chestnuts
3/4 lb. beef cubed steaks
Nonstick spray coating
1/3 c. water
2 tbsp. teriyaki sauce
1 1/2 tsp. cornstarch
1/2 tsp. five spice powder
1/2 tsp. bottled minced garlic or 1/8 tsp. garlic powder
1 c. chow mein noodles

Place frozen vegetables in a colander. Run hot water over vegetables just until broken up. Drain well. While vegetables are draining, cut beef cubed steaks into bite-size strips. Set meat aside.

Spray a cold wok or 12 inch skillet with nonstick coating. Preheat the wok or skillet over high heat. Meanwhile, for sauce, in a small bowl stir together water, teriyaki sauce, cornstarch, five spice powder and garlic. Set sauce aside.

Add drained vegetables to the hot wok or skillet. Stir fry over high heat for 3 to 4 minutes or until crisp tender. Remove vegetable from wok or skillet. Add meat to wok or skillet and stir fry for 2 to 3 minutes or until brown. Push meat from center.

Stir sauce, then add it to center of wok. Cook and stir until thickented and bubbly. Return vegetables to wok or skillet; stir until coated. Cook and stir for 1 minute more. To serve, immediately spoon mixture onto dinner plates. Garnish with chow mein noodles. Makes 4 servings.

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