Szechuan Beef Stir-Fry
Ingredients icon 8 Ingredients
Servings icon Makes 4 servings
Time icon 30 minutes

Ingredients

  • 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

Preparation

  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.

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

  3. 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.

  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

Nutrition Information

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;

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