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Friday, April 9, 2010

Szechuan Beef Stir-Fry

Makes 4 Servings

Ingredients
1 package (10 ounces) fresh vegetable stir-fry blend (broccoli, carrots, snow peas)
3 tablespoons water
2 beef shoulder center steaks (Ranch Steaks), cut 3/4 inch thick (about 8 ounces each)
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 peanut

DirectionsCombine 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.
Meanwhile cut beef steaks into 1/4-inch thick strips.
Heat the same skillet over medium-high heat until hot. Add half of beef and half of the 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.
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.

Nutrition Information per Serving: 351 calories; 11 g fat (3 g saturated fat; 5 g monounsaturated fat); 64 mg cholesterol; 1147 mg sodium; 29 g carbohydrate; 3.0 g fiber; 32 g protein; 5.4 mg niacin; 0.3 mg vitamin B6; 2.9 mcg vitamin B12; 4.1 mg iron; 33.0 mcg selenium; 6.6 mg zinc

Source:
Szechuan Beef Stir-Fry

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