Begin by slicing the steak. Halve the steak lengthwise, then cut it crosswise into strips that are about 1/4-inch thick. This size ensures even cooking and makes the beef tender and easy to chew. Feel free to let the strips marinate in soy sauce for about 10 minutes if you want an extra punch of flavor.

In a large nonstick skillet, add 3 tablespoons of water and bring it to medium-high heat. Toss in your mixed vegetables and cover the skillet. Allow them to cook for about 4 minutes, just until they become crisp-tender. This keeps the vibrant colors and nutrients intact. When they’re ready, carefully transfer them to a bowl. Drain any excess water and set aside.

Heat the same skillet over medium-high heat until it’s hot. Then add half of the sliced beef along with half of the minced garlic. Cook them together for about 1 to 2 minutes, or until the beef’s exterior is no longer pink. It’s important not to overcrowd the pan, as that would steam the meat instead of browning it. Once done, transfer this batch to a plate and repeat the process with the remaining steak and garlic.

Now it’s time to bring it all together. Return the cooked beef and the sautéed vegetables back to the skillet. Pour in the stir-fry sauce and sprinkle with red pepper flakes. Stir everything together and heat through for another couple of minutes. This is where the magic happens; the flavors meld beautifully.

Finally, serve this delectable mixture over steaming hot rice. If you like a little crunch, sprinkle some crushed peanuts on top before digging in. Enjoy the satisfaction of your hard work—you deserve it!