ASIAN BEEF AND VEGETABLE STIR FRY

1 1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot
1 clove garlic, minced
1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor
1/8 to 1/4 teaspoon crushed red pepper
3 cups hot cooked rice
2 tablespoons unsalted dry-roasted peanuts (optional)

Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.

Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.

Heat same pan 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. Repeat with remaining beef and garlic.

Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.

Makes 4 to 6 servings
Source: Cattlemen's Beef Board