This recipe is from “The Healthy Beef Cookbook,” published by John Wiley & Sons

Szechuan Beef Stir-Fry
Preparation and cooking time: 15 minutes

2 beef shoulder center steaks (ranch), cut 3⁄4 inch thick (about 8 ounces each)
1   10-ounce package fresh vegetable stir-fry blend (see note)
3 tablespoons water
1 clove garlic, minced
1⁄2 cup prepared sesame-ginger stir-fry sauce (see note)
1⁄4 teaspoon 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.

Makes 4 servings.

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

Nutrition information per serving: 351 calories; 11 g fat (3 g saturated; 5 g monounsaturated); 64 mg cholesterol; 1147 mg sodium; 29 g carbohydrate; 3.0 g fiber; 32 g protein.

Recipe from: Cattlemen’s Beef Board and National Cattlemen’s Beef Association; www.beefitswhatsfordinner.com