2 tablespoons vegetable oil 1/2 pound boneless top sirloin steak, thinly sliced into bite-size pieces 1/2 cup sliced onion 1 tablespoon minced garlic 1 tablespoon minced ginger 1 (12-ounce) bag fresh mixed vegetables stir-fry medley 1 (6-ounce) pack sliced mushrooms 1 (unce) can water chestnuts 1 red bell pepper, sliced into strips 2 tablespoons oyster sauce 1/2 teaspoon red pepper flakes 1 pack stir-fry seasoning mix Steamed instant white rice, for serving
In a large skillet or wok, heat 1 tablespoon of oil over high heat. Add the beef and stir-fry for about 3 minutes. Remove beef and reserve. To the same wok, add the remaining oil and saute the onions, garlic, and ginger. Add the stir-fry vegetable medley, mushrooms, water chestnuts, and red bell peppers. Stir-fry for about 3 minutes and return the beef to the wok. Stirring constantly, add the oyster sauce and crushed red pepper flakes. In a small bowl, whisk the stir-fry seasoning mix with 1/8 cup water until combined. Add the seasoning mixture to the wok and stir for another 3 minutes. Serve with steamed instant white rice.
unce) can water chestnuts 
