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A dry weather pattern will continue for the next few days with below normal temperatures.  In fact, scattered frost can be expected Sunday morning over the Lakes Area.  A warming trend will begin early next week with a good coverage of showers and thunderstorms by the middle and later part of next week.

 

 

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The following is an archived video story. The text content of that video story is available below for reference. The original video has been deleted and is no longer available.

Cooking with Kelli and the Texas Beef Council

Asian Beef & Vegetable Stir-Fry

Ingredients
1-1/4 lbs. boneless beef top sirloin steak, cut 1-inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrots
1 clove garlic, minced
1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor
1/8-1/4 tsp. crushed red pepper
3 cups hot cooked rice
2 Tbsp. unsalted dry-roasted peanuts (optional)

Instructions
Prepare rice according to package directions; keep warm.  Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick uniform strips.  Combine vegetables and 3 Tbsp. water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.  Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.   Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.

 

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