Step 1Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and 1/4 cup stir-fry sauce in food-safe plastic bag; turn beef to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.
Step 2Heat large nonstick skillet over medium heat until hot; add vegetables and water. Cover and cook 7 to 8 minutes or until crisp-tender, stirring occasionally. Remove vegetables; keep warm.
Step 3Remove beef from marinade; discard marinade. Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add 1/2 of beef and garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining oil, beef and garlic.
Step 4Return vegetables and beef to skillet. Stir in remaining 1/2 cup stir-fry sauce; cook and stir 1 to 2 minutes or until heated through. Garnish with sesame seeds, if desired.
Nutrition information per serving: 305 Calories; 72 Calories from fat; 8g Total Fat (2 g Saturated Fat; 3 g Monounsaturated Fat;) 61 mg Cholesterol; 1952 mg Sodium; 22 g Total Carbohydrate; 0.7 g Dietary Fiber; 33 g Protein; 2.9 mg Iron; 5 mg NE Niacin; 0.4 mg Vitamin B6; 1.5 mcg Vitamin B12; 4.8 mg Zinc; 33.1 mcg Selenium.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.