Beef, Chicken & Veggie Stir Fry

Beef, Chicken & Veggie Stir Fry 1 1/4 lb. flat iron steak, sliced into 1/4" slices 1 lb. boneless chicken strips, cut into cubes various veggies: I used red peppers, onions, asparagus and broccoli florets. 6 T. butter 1/4 C. water 1/2 tsp. each salt and pepper tempura sauce (recipe below) Melt 3 T. butter in a large skillet with a lid over medium high heat. Add all the veggies to the skillet along with the water. Cover and cook until crisp tender and water has evaporated, stirring often. Remove the veggies to a plate and add the remaining butter to the skillet, raising the temperature to high. Add the chicken and cook for 5 minutes, add the beef and continue to cook until all liquid which has released from the meat evaporates from the skillet and the meat begins to lightly brown. Add the veggies back to the skillet along with the salt and pepper, tossing to mix well. Stir in 2 - 3 T. tempura sauce, mix well and serve with rice and the remaining tempura sauce for dipping the veggies and meat in if desired. Tempura Sauce: 2/3 C. soy sauce, 1/4 C. rice vinegar, 3 T. sugar...heat in a saucepan until hot and sugar has dissolved. Keeps in the fridge up to a week.