Szechuan Beef Stir-Fry
  • 15 minutes
  • Makes 4 servings
  • Quick Fix

Szechuan Beef Stir-Fry

A classic beef stir-fry, ready in 15 minutes, using pre-cut veggies and prepared Asian sauce. Can it get any easier?

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 clove garlic, minced
  • 1/2 cup prepared sesame-ginger stir-fry sauce
  • 1/4 teaspoon crushed red pepper
  • 2 cups hot cooked rice or brown rice, prepared without butter or salt
  • 1/4 cup dry-roasted peanuts

Instructions

  • 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 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