Combine vegetables, half of garlic and water in large nonstick skillet; cover and cook over medium heat 3 to 5 minutes or until crisp-tender, adding additional water if pan becomes dry. Remove vegetables; keep warm.
Meanwhile, cut beef Top Round Steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine with remaining half of garlic.
Heat same skillet over medium-high heat until hot. Add half of beef mixture; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt, as desired. Keep warm. Repeat with remaining beef mixture.
Return all beef and vegetables to skillet. Add stir-fry sauce and crushed red pepper, as desired; cook and stir 1 to 2 minutes or until heated through. Serve over rice.
Nutrition information per serving: 233 Calories; 54 Calories from fat; 6g Total Fat (2 g Saturated Fat; 2 g Monounsaturated Fat;) 61 mg Cholesterol; 779 mg Sodium; 14 g Total Carbohydrate; 3 g Dietary Fiber; 32 g Protein; 3.4 mg Iron; 6 mg NE Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.2 mg Zinc; 32 mcg Selenium; 117.2 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Iron.