Oct 01, 2016
Servings: 4
Total time: 15 minutes
• 1 package (10 ounces) fresh vegetable stir-fry blend
• 3 tablespoons water
• 2 beef ranch steaks (about 8 ounces each), cut 3/4-inch thick
• 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
1. In large, nonstick skillet, combine vegetables and water; 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 half of beef and half of garlic; stir-fry 1-2 minutes, or until outside surface of beef is no longer pink. Remove from skillet; keep warm.
4. Repeat with remaining beef and garlic.
5. Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1-2 minutes, or until heated through. Spoon over rice. Sprinkle with peanuts.
Nutrition information per serving: 393 calories; 12 g fat (3 g saturated fat; 5 g monounsaturated fat); 65 mg cholesterol; 969 mg sodium; 41 g carbohydrate; 3.9 g fiber; 28 g protein; 7.3 mg niacin; 0.7 mg vitamin B6; 4.2 mcg vitamin B12; 3.0 mg iron; 45.8 mcg selenium; 6.9 mg zinc; 99.3 mg choline.
