Recipe: easy asian stir-fry

Ingredients

• 1 pound beef top round, or top sirloin steak, cut 3/4 inch thick or flank steak
• 3/4 cup prepared stir-fry sauce
• 1 package (16 oz) frozen Asian vegetable blend (such as broccoli, carrots and sugar snap peas)
• 1/4 cup water
• 2 teaspoons vegetable oil
• 3 cloves garlic, minced
• OPTIONAL
• 2 teaspoons sesame seeds

Directions

Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Place beef and 1/4 cup stir-fry sauce in food-safe plastic bag; turn beef to coat. Close bag securely and marinate in refrigerator 30 minutes to 2 hours.

1. Heat large nonstick skillet over medium heat until hot; add vegetables and water. Cover and cook 7 to 8 minutes or until crisp-tender, stirring occasionally. Remove vegetables; keep warm.
2. Remove beef from marinade; discard marinade. Heat 1 teaspoon oil in same skillet over medium-high heat until hot. Add 1/2 of beef and garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining oil, beef and garlic.
3. Return vegetables and beef to skillet. Stir in remaining 1/2 cup stir-fry sauce; cook and stir 1 to 2 minutes or until heated through. Garnish with sesame seeds, if desired.

NUTRITION INFORMAITON
Nutrition information per serving, using beef top round steak: 305 calories; 8 g fat (2 g saturated fat; 3 g monounsaturated fat); 61 mg cholesterol; 1952 mg sodium; 22 g carbohydrate; 0.7 g fiber; 33 g protein; 5 mg niacin; 0.4 mg vitamin B6; 1.5 mcg vitamin B12; 2.9 mg iron; 33.1 mcg selenium; 4.8 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Nutrition information per serving, using beef top sirloin steak: 303 calories; 9 g fat (2 g saturated fat; 3 g monounsaturated fat); 50 mg cholesterol; 1970 mg sodium; 22 g carbohydrate; 0.7 g fiber; 32 g protein; 7.6 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.3 mg iron; 31.8 mcg selenium; 4.9 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.

Nutrition information per serving, using beef flank steak: 306 calories; 10 g fat (3 g saturated fat; 3 g monounsaturated fat); 42 mg cholesterol; 1964 mg sodium; 22 g carbohydrate; 0.7 g fiber; 30 g protein; 6.8 mg niacin; 0.5 mg vitamin B6; 1.4 mcg vitamin B12; 2.1 mg iron; 27.4 mcg selenium; 4.4 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.