 | | Directions |
- 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.
- Meanwhile cut beef steaks into 1/4-inch thick strips.
- Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic.
- 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 John Wiley & Sons
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.
Cook's Tip: Your favorite stir-fry sauce flavor may be substituted for the sesame-ginger flavor.
Nutrition information per serving: 351 calories; 11 g fat (3 g saturated fat; 5 g monounsaturated fat); 64 mg cholesterol; 1147 mg sodium; 29 g carbohydrate; 3 g fiber; 32 g protein; 4 mg niacin; 0.3 mg vitamin B6; 9 mcg vitamin B12; 1 mg iron; 33 mcg selenium; 6 mg zinc. |
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Servings: 4
|  | | Ingredients | | - | | 2 beef shoulder center steaks (ranch), cut 3/4 inch thick (about 8 ounces each) |
| - | | 1 package (10 ounces) fresh vegetable stir-fry blend |
| - | | 3 tablespoons water |
| - | | 1 clove garlic , minced |
| - | | 1/2 cup prepared sesame-ginger stir-fry sauce |
| - | | 1/4 teaspoon crushed red pepper |
| - | | 2 cups hot cooked rice or brown rice, prepared without butter or salt |
| - | | 1/4 cup dry-roasted peanuts |
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