Asian Beef and Vegetable Stir-Fry
 

Ingredients:
• 1¼ pound boneless beef top sirloin, cut 1 inch thick
• 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips, and shredded carrots
• 1 clove garlic, minced
• ½ cup prepared stir-fry sauce, preferably sesame ginger flavor
• ¼ teaspoon crushed red pepper (or to taste)
• 3 cups hot cooked rice
• 2 Tablespoons unsalted dry-roasted peanuts (optional)

Instructions:
1) Cut beef steak lengthwise in half, then crosswise into ¼ inch thick strips.
2) Combine vegetables and 3 Tablespoons water in large nonstick skillet. Cover and cook over medium-high heat for 4 minutes or until crisp-tender. Remove and drain.
3) Heat same pan over medium-high heat until hot. Add ½ of beef and ½ of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
4) Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice and serve. Sprinkle with peanuts, if desired.
Yield: 4 servings

Ideas/Substitutions
• Substitute brown rice for white rice, as desired.
• Use any stir-fry sauce you enjoy.
• Try stir-frying the vegetables and beef in low-sodium soy sauce instead of a stir-fry sauce.
• Pre-packaged bags of frozen stir-fry vegetables can be used.
• Involve the kids! Let them choose the vegetables and lend a hand in washing/peeling them (or chopping if age appropriate).

Nutrition Analysis
Serving Size: ¼ of recipe Total Carb: 45 g
Calories: 404 Dietary Fiber: 3.6 g
Total Fat: 7.0 g Sodium: 321 mg
Saturated Fat: 2.0 g Protein: 38 g
Monounsat. Fat: 3.0 g Iron: 4.2 mg

Recipe Source
Reprinted with permission, courtesy of the Beef Checkoff
www.BeefItsWhatsForDinner.com

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