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 ¾ inch thick
  • 1 package (10 oz) fresh vegetable stir-fry blend
  • 3 tbsp water
  • 1 clove garlic, minced
  • ½ cup prepared sesame-ginger stir-fry sauce
  • ¼ tsp crushed red pepper
  • 2 cups hot cooked rice or brown rice, prepared without butter or salt
  • ¼ cup dry-roasted peanuts
  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. Meanwhile, cut beef steaks into ¼-inch thick strips. Heat same skillet over medium-high heat until hot. Add ½ of beef and ½ 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.
  2. Cook's Tips:
  3. - 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.
  4. - Your favorite stir-fry sauce flavor may be substituted for the sesame-ginger flavor.
  5. - 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.