Szechuan Beef Stir-Fry

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

  • 15
    min
  • 4
    SERVINGS
  • 393
    Cal
  • 28 g
    Protein

Ingredients & Cooking

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

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 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

Nutrition Information

Butcher Counter

Szechuan Beef Stir-FryRanch Steak Chuck Primal

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