10-ounce package fresh vegetable stir-fry blend
3 tablespoons water
2 beef shoulder center steaks (ranch steaks), cut 3/4 inch thick (about 8 ounces each)
1 clove garlic, minced
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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
Combine vegetables and water in large non-stick 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 half the beef and half the garlic; stir-fry 1-2 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 1-2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts. Makes 4 servings.
Almost any tender beef cut can be trimmed, cut into uniform strips and used.
Total preparation and cooking time for this beef stir-fry is 15 minutes.
Nutritional information per serving: 351 calories, 11 g. fat, 64 mg. cholesterol, 1,147 mg. sodium, 29 g. carbohydrate, 3 g. fiber, 32 g. protein.
From Cattlemen’s Beef Board