Szechuan Beef Stir-Fry

This fast and easy stir-fry gets a spicy kick from crushed red pepper.

This recipe courtesy of "The Healthy Beef Cookbook"

2 beef shoulder center steaks (Ranch Steaks), cut 3/4 inch thick (about 8 ounces each)
1 package (10 ounces) fresh vegetable stir-fry blend
3 Tbsp. water
1 clove garlic, minced
1/2 cup prepared sesame-ginger stir-fry sauce
1/4 tsp. 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 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 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.

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.

Source: Texas Beef Council