Directions

1. In medium bowl, whisk 2 teaspoons Pig's Ass Memphis Style Rub and lime juice; slowly drizzle in 3 tablespoons oil while whisking constantly.
2. Pat steaks dry with paper towels. Cut the steaks across the grain into ¼-inch-thick slices. In a large bowl, toss the steaks with remaining 2 tablespoons plus 1½ teaspoons Pig's Ass Memphis Style Rub.
3. Heat a wok or large skillet over medium-high heat. Add remaining 1½ tablespoons oil and heat until the oil shimmers (oil should not smoke). Add the steaks and cook 4 minutes, stirring frequently. Use a slotted spoon to transfer the steak to a bowl.
4. In the same wok, cook frozen vegetable blend on stovetop as package label directs. During the last 2 minutes of cooking, whisk lime juice mixture and add to wok; return steak to skillet. Cook until heated through. Serve over rice.