szechuan beef stir-fry
A classic beef stir-fry, ready in 15 minutes, using Ranch Steak, pre-cut veggies and prepared Asian sauce. Can it get any easier?
- 2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)
- 1 package (10 ounces) fresh vegetabler 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 cup hot cooked rice 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.
Cook's 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.
- 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
Cook's Tip: Your favorite stir-fry sauce flavor may be substituted for the sesame-ginger flavor.
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 Niacin; 0.7 mg Vitamin B6; 4.2 mcg Vitamin B12; 6.9 mg Zinc; 45.8 mcg Selenium; 99.3 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline; and a good source of Dietary Fiber, and Iron.