1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips
1 clove garlic, minced
1/2 cup prepared stir-fry sauce
1/8 to 1/4 teaspoon crushed red pepper
2 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 half of beef and half 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 crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.
Nutrition information per serving, using 3 ounces cooked edible top sirloin, all grades, 1/4 cup each broccoli, bell pepper, carrot & sugar snap peas: 411 calories; 11 g fat (2 g saturated fat; 2 g monounsaturated fat); 70 mg cholesterol; 783 mg sodium; 43 g carbohydrate; 3.2 g fiber; 32 g protein; 13.4 mg niacin; 0.8 mg vitamin B6; 1.5 mcg vitamin B12; 4.2 mg iron; 38.1 mcg selenium; 5.5 mg zinc; 104.0 mg choline.