Szechuan Beef Stir Fry

Szechuan Beef Stir Fry

Recipe courtesy of Hedgeapple Farm


  • 1 lb beef shoulder center steak Ranch Steak or boneless top sirloin steak, cut 3/4 inch thick
  • 1 package 10 oz fresh vegetable stir-fry blend
  • 3 tbsp water
  • 1 clove garlic minced
  • 1/2 cup prepared sesame-ginger stir-fry sauce
  • 1/4 tsp 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.
  • Cook's Tips:
  • - 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.
  • - An electric skillet may be substituted for large nonstick skillet. Set skillet to 375 degrees for cooking. If using a non-coated electric skillet, add additional 1-tablespoon water when cooking vegetables to prevent over browning.
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