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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?

Szechuan Beef Stir-Fry

Cook Time: 30 Minutes

Servings: 4

Ingredients: 8

(Keeps screen awake)

Ingredients

Preparation

  1. Step 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.

    Cooking 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. Step 2

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

  3. Step 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. Step 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

    Cooking Tip: Your favorite stir-fry sauce flavor may be substituted for the sesame-ginger flavor.

Nutrition Information

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.

Safe Handling Tips:

  • Wash hands with soap and water before cooking and always after touching raw meat.
  • Separate raw meat from other foods.
  • Wash all cutting boards, utensils, and dishes after touching raw meat.
  • Do not reuse marinades used on raw foods.
  • Wash all produce prior to use.
  • Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
  • Cook Ground Beef to 160°F as measured by a meat thermometer.
  • Refrigerate leftovers promptly.

For more information on degree of doneness and other cooking tips.

For more information on safe food handling and beef safety.

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