Asian Beef and Vegetable Stir Fry

Name: Asian Beef and Vegetable Stir Fry
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 to 6 servings
Cuisine: asian
Ingredients: 1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick; 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot; 1 clove garlic, minced; 1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor; 1/8 to 1/4 teaspoon crushed red pepper; 3 cups hot cooked rice; 2 tablespoons unsalted dry-roasted peanuts (optional)

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Total: 30 min

Cook: 30 min

Yield: 4 to 6 servings

Total: 30 min

Cook: 30 min

Yield: 4 to 6 servings

Ingredients

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1-1/4 pounds beef Top Sirloin Steak boneless, cut 1 inch thick

4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot

1 clove garlic, minced

1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor

1/8 to 1/4 teaspoon crushed red pepper

3 cups hot cooked rice

2 tablespoons unsalted dry-roasted peanuts (optional)

Directions

Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
Heat same pan 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. Repeat with remaining beef and garlic.
Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.
Beef. It's What's For Dinner