Recipe: Szechuan Beef Stir-Fry

SZECHUAN BEEF STIR-FRY

2 beef shoulder center steaks (Ranch Steaks), 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

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 half of beef and half 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.

*Four cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrots, may be substituted for one package vegetable stir-fry blend.

Servings: 4
Source: The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More - Over 130 Luscious Lean Beef Recipes for Every Occasion by American Dietetic Association (ADA), National Cattleman's Beef Association, Richard Chamberlain, and Betsy Hornick