Szechuan Beef Stir-Fry

• 30 min
• 4 SERVINGS
• 390 Cal
• 28 g Protein

Ingredients:

• 2 beef Ranch Steaks or Chuck Shoulder Steaks, cut 3/4 inch thick (about 8 ounces each)
• 1 package (10 ounces) fresh vegetable stir-fry blend
• 3 tablespoons water
• 1 teaspoon minced garlic
• 1/2 cup prepared sesame-ginger stir-fry sauce
• 1/4 teaspoon crushed red pepper
• 2 cups hot cooked white or brown rice, prepared without butter or salt
• 1/4 cup dry-roasted peanuts

Cooking:

1. Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain vegetables. Set aside.
Cook's Tip: Four cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrots, may be substituted for 1 package vegetable stir-fry blend.
2. Meanwhile cut beef Ranch Steaks into 1/4-inch-thick strips.
3. Heat same skillet over medium-high heat until hot. Add half of beef and garlic; stir-fry 1 to 2 minutes or until an internal temperature of 145°F for medium rare as measured by a meat thermometer. Remove from skillet; keep warm. Repeat with remaining beef and garlic.
4. Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts.
   
   Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Cook's Tip: Your favorite stir-fry sauce flavor may be substituted for the sesame-ginger flavor.