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Beef and Snap Peas Stir-fry with Thai Hot Pepper

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Thin beef rounds (approx 1 pound) (pounded out to be a bit thinner and more tender- cut into bite size pieces)
Snap peas (approx. 8-10 ounces)
Bean Sprouts (1/4-1/2 cup)
1/2 cup Thai Hot Pepper Spread
2 Tbs Sesame Oil


In a skillet on medium high heat, add sesame oil to pan and brown off beef (approx 3 minutes).  Add to pan, snap peas and bean sprouts, sautee for 1 minute.  Add Thai Hot Pepper Spread and cook for additional 2 minutes.

Serve with crushed peanuts over top.

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