1 Tbsp. vegetable oil
8 oz. beef top round, julienne cut*
1 Tbsp. garlic, minced 1 cup onions, medium sliced (3 oz.)
1/2 cup green onions, bias cut (1 oz.)
2 cups broccoli florets, blanched (8 oz.) 1 cup carrots, bias cut (4 oz.)
2/3 cup Minor's Chile Garlic Sauce

1. Preheat wok or sautè pan to 400°F. Add oil and swirl around to coat cooking surface. Add meat and stir fry 1-2 minutes until browned.
2. Add garlic, onions and green onions; stir fry 1 minute until cooked.
3. Add broccoli and carrots; stir fry an additional minute.
4. Add chile garlic sauce; toss until heated and well coated with sauce.
5. serve over white rice