Szechuan Beef Stir-Fry
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Ingredients
  • 1 pound lean beef sirloin or top round
  • 3 tablespoons water
  • 4 cups fresh stir-fry vegetable blend
  • cup red bell pepper strips
  • 1 tablespoon canola oil
  • 1½ teaspoons crushed red pepper
  • 2 cups hot cooked brown rice
  • ¼ cup coarsely chopped dry-roasted peanuts (optional)
  • Marinade:
  • 2 tablespoons light soy sauce
  • 1 tablespoon minced garlic
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon dry sherry
  • 1 teaspoon sugar
  • 1 teaspoon cornstarch
Instructions
  1. Cut beef steaks lengthwise in half, then crosswise into ⅛ inch thick strips. Combine marinade ingredients in medium bowl. Add beef; toss to coat. Set aside.
  2. Combine water, vegetable blend and bell pepper in large nonstick skillet or wok; cover and cook over medium-high heat 4 to 5 minutes or until crisp-tender. Remove and drain vegetables; keep warm.
  3. Heat 2 teaspoons oil in same pan over medium-high heat until hot. Add crushed red pepper; stir-fry 30 seconds. Add ½ of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from pan. Repeat with remaining 1 teaspoon oil and beef.
  4. Return beef and vegetables to pan. Cook and stir about 1
  5. minute or until heated through. Serve over rice.
  6. Garnish with peanuts, if desired.
Notes
Makes 4 servings Nutrition Information: 300 calories, 9 grams fat, 60 mg cholesterol, 300 mg sodium, 29 grams carbohydrate, 3 grams fiber, 26 grams protein
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