Szechuan Beef Stir-Fry
Total Recipe Time: 15 minutes
Makes 4 servings
Ingredients2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)1 package (10 ounces) fresh vegetable stir-fry blend3 tablespoons water1 clove garlic, minced1/2 cup prepared sesame-ginger stir-fry sauce1/4 teaspoon crushed red pepper2 cups hot cooked rice or brown rice, prepared without butter or salt1/4 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.
- Meanwhile cut beef 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'sTipFour 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.Cook's Tip: Your favorite stir-fry sauce flavor may be substituted for the sesame-ginger flavor.
Nutrition information per serving, using beef shoulder center steaks: 384 calories; 11 g fat (3 g saturated fat; 5 g monounsaturated fat); 65 mg cholesterol; 1120 mg sodium; 39 g carbohydrate; 1.9 g fiber; 30 g protein; 10.7 mg niacin; 0.6 mg vitamin B6; 4.2 mcg vitamin B12; 4.1 mg iron; 43.1 mcg selenium; 6.7 mg zinc; 104.2 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.Nutrition information per serving, using beef top sirloin steak: 385 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 70 mg cholesterol; 1123 mg sodium; 39 g carbohydrate; 1.9 g fiber; 33 g protein; 14.0 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 3.4 mg iron; 38.2 mcg selenium; 5.6 mg zinc; 104.2 mg choline.This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline.
© Cattlemen's Beef Board and National Cattlemen's Beef Association