Ingredients

2 beef skirt steaks (about 8 oz. each)
3/4 cup stir-fry sauce, divided
1 pkg (16 oz) frozen Asian vegetable mixture
2 tsp vegetable oil
3 cloves garlic, minced
2 tsp sesame seeds, optional

1. Marinate beef in 1/4 cup stir-fry sauce in refrigerator 30 minutes.
    
2. Combine vegetables and 1/4 cup water in large nonstick skillet; cook, covered, over medium heat 7 to 8 minutes or until crisp-tender, stirring occasionally.
    
3. Remove vegetables; dry skillet.
    
4. Remove beef; discard marinade.
    
5. Heat 1 tsp oil in same skillet over medium-high heat until hot.
    
6. Stir-fry 1/2 of beef and garlic 1 to 2 minutes or until surface of beef is no longer pink; remove.
    
7. Repeat with remaining oil, beef and garlic.
    
8. Combine beef, vegetables and 1/2 cup stir-fry sauce in skillet; heat through.
    
9. Sprinkle with sesame seeds.