Szechuan Beef Stir-Fry
Total preparation and cooking time: 15 minutes
- One pound beef shoulder center steak (Ranch Steak) or boneless top sirloin steak, cut 3/4 inch thick
- One package (10 ounces) fresh vegetable stir-fry blend
- Three tablespoons water
- One clove garlic, minced
- 1/2 cup prepared sesame-ginger stir-fry sauce
- 1/4 teaspoon crushed red pepper
- Two cups hot cooked rice or brown rice, prepared without butter or salt
- 1/4 cup dry-roasted peanuts
- Combine vegetables and water in large nonstick skillet; cover and cook over medium high heat four minutes or until crisp-tender. Remove and drain vegetables. Set aside.
- 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 one to two 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 one to two minutes or until heated through. Spoon over rice. Sprinkle with peanuts.
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; 5.4 mg niacin; 0.3 mg vitamin B6; 2.9 mcg vitamin B12; 4.1 mg iron; 33 mcg selenium; 6.6 mg zinc.