Serves: 4

  • 1 pound beef top sirloin steak boneless, cut 1 inch thick
  • 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips
  • 1 clove garlic, minced
  • 1/2 cup prepared stir-fry sauce
  • 1/8 teaspoon crushed red pepper, or to taste
  • 2 cups hot cooked rice
  • 2 tablespoons unsalted dry-roasted peanuts (optional)

 

  1. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
  2. Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
  3. Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
  4. Return all beef and vegetables to pan. Add stir-fry sauce and crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.