Asian Beef & Vegetable Stir-Fry Asian

Ingredients

• 1-1/4 lbs. boneless beef top sirloin steak, cut 1-inch thick
• 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrots
• 1 clove garlic, minced
• 1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor
• 1/8-1/4 tsp. crushed red pepper
• 3 cups hot cooked rice
• 2 Tbsp. unsalted dry-roasted peanuts (optional)

Instructions

Prepare rice according to package directions; keep warm.

Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick uniform strips.

Combine vegetables and 3 Tbsp. water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.

Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.

Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.

Tips from Our Cook

Nutritional Information

Look in your produce section for a bag of pre-cut, assorted veggies for stir-fry. Partially freeze beef (10 minutes in the freezer) for easy slicing. Nutrition info: 286 calories; 26g protein; 31g carbohydrate; 6g fat; 546mg sodium; 64mg cholesterol; 4.9mg niacin; .5mg vitamin B6; 2.0mcg vitamin B12; 4.1mg iron; 5.1mg zinc.