Szechuan Beef Stir-Fry

Name: Szechuan Beef Stir-Fry
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: Ranch Steak; fresh stir-fry vegetable blend; water; garlic; stir-fry sauce; crushed red pepper; rice; roasted peanuts

30

Minutes

4

Servings

8

Ingredients

Cook Mode(Keeps screen awake)

Ingredients

2 beef Ranch Steaks or Chuck Shoulder Steaks, cut 3/4 inch thick (about 8 ounces each)
1 package (10 ounces) fresh vegetable stir-fry blend
3 tablespoons water
1 teaspoon minced garlic
1/2 cup prepared sesame-ginger stir-fry sauce
1/4 teaspoon crushed red pepper
2 cups hot cooked white or brown rice, prepared without butter or salt
1/4 cup dry-roasted peanuts

Preparation

Step 1

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.

Cooking Tip: Four cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrots, may be substituted for 1 package vegetable stir-fry blend.
Step 2

Meanwhile cut beef Ranch Steaks into 1/4-inch-thick strips.
Step 3

Heat same skillet over medium-high heat until hot. Add half of beef and garlic; stir-fry 1 to 2 minutes or until an internal temperature of 145°F for medium rare as measured by a meat thermometer. Remove from skillet; keep warm. Repeat with remaining beef and garlic.
Step 4

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.

Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

Cooking Tip: Your favorite stir-fry sauce flavor may be substituted for the sesame-ginger flavor.

Nutrition Information

Nutrition information per serving, using beef Ranch Steak: : 393 Calories; 108 Calories from fat; 12g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 65 mg Cholesterol; 969 mg Sodium; 41 g Total Carbohydrate; 3.9 g Dietary Fiber; 28 g Protein; 3 mg Iron; 7.3 mg NE Niacin; 0.7 mg Vitamin B₆; 4.2 mcg Vitamin B₁₂; 6.9 mg Zinc; 45.8 mcg Selenium; 99.3 mg Choline.

Nutrition Tip

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Choline.

Filed Under:

Well-Balanced Meals

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