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Szechuan Beef Stir-Fry

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

  • 30
    min
  • 4
    SERVINGS
  • 390
    Cal
  • 28 g
    Protein

Ingredients:

  • 2 beef Ranch Steaks or Chuck Shoulder Steaks, cut 3/4 inch thick (about 8 ounces each)
  • 1 package (10 ounces) fresh vegetable stir-fry blend
  • 3 tablespoons water
  • 1 teaspoon minced garlic
  • 1/2 cup prepared sesame-ginger stir-fry sauce
  • 1/4 teaspoon crushed red pepper
  • 2 cups hot cooked white 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.

    Cook's Tip: Four cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrots, may be substituted for 1 package vegetable stir-fry blend.

  2. Meanwhile cut beef Ranch Steaks into 1/4-inch-thick strips.

  3. Heat same skillet over medium-high heat until hot. Add half of beef and garlic; stir-fry 1 to 2 minutes or until an internal temperature of 145°F for medium rare as measured by a meat thermometer. 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

    Cook's Tip: Your favorite stir-fry sauce flavor may be substituted for the sesame-ginger flavor.
393 CALORIES

0 % *

3g SAT FAT

0 % DV **

28g PROTEIN

0 % DV

3 mg IRON

0 % DV

6.9 mg ZINC

0 % DV

* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, using beef Ranch Steak: : 393 Calories; 108 Calories from fat; 12g Total Fat (3 g Saturated Fat; 5 g Monounsaturated Fat;) 65 mg Cholesterol; 969 mg Sodium; 41 g Total Carbohydrate; 3.9 g Dietary Fiber; 28 g Protein; 3 mg Iron; 7.3 mg NE Niacin; 0.7 mg Vitamin B6; 4.2 mcg Vitamin B12; 6.9 mg Zinc; 45.8 mcg Selenium; 99.3 mg Choline.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Choline.

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