Ingredients icon 8 Ingredients
Servings icon Makes 4 servings
Time icon 15 minutes


  • 2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)

  • 1 package (10 ounces) fresh vegetable stir-fry blend

  • 3 tablespoons water

  • 1 clove garlic, minced

  • 1/2 cup prepared sesame-ginger stir-fry sauce

  • 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


  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.

  2. Meanwhile cut beef steaks into 1/4-inch thick strips.

  3. 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.

  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

Nutrition Information

Nutrition information per serving: 393 calories; 12 g fat (3 g saturated fat; 5 g monounsaturated fat); 65 mg cholesterol; 969 mg sodium; 41 g carbohydrate; 3.9 g fiber; 28 g protein; 7.3 mg niacin; 0.7 mg vitamin B6; 4.2 mcg vitamin B12; 3.0 mg iron; 45.8 mcg selenium; 6.9 mg zinc; 99.3 mg choline.

Share this Recipe