Recipe: Szechuan Beef Stir-Fry

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Time: 30 Minutes

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?

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Ingredients

  • 2 beef Ranch Steaks or Chuck Shoulder 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

    • Quick Facts

  • 30 Minutes
  • 4 Servings
  • 393kcal Calories
  • 28g Protein

    • Cooking

    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 half of beef and garlic; stir-fry 1 to 2 minutes or until an internal temperature of 145°F for medium rare as measured by a meat thermometer. 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

    Nutrition

    Serv Size Calories Total Fat Cholesterol Total Carbs Protein
    4 393kcal 12g 65mg 41g 28g

    * The % Daily Value tells you how much of a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. 3g Saturated Fat; 5g Monounsaturated Fat; Carbohydrates; Fiber; 7.3mg NE Niacin; 0.7mg Vitamin B6; 4.2mcg Vitamin B12; 3mg Iron; 45.8mcg Selenium; Zinc; 99.3mg Choline;

    Courtesy of BeefItsWhatsForDinner.com