Szechuan Beef Stir-Fry

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