2 beef Ranch 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
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 Ranch Steaks into 1/4-inch thick strips.
Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 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.
Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Nutrition information per serving: 393 Calories; 108 kcal Calories from fat; 12 g 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 Niacin; 0.7 mg Vitamin B6; 4.2 mcg Vitamin B12; 6.9 mg Zinc; 45.8 mcg Selenium; 99.3 mg Choline;