1 pound beef Top Sirloin Boneless or Top Round Steak, cut 3/4 to 1 inch thick
3 tablespoons water
4 cups fresh stir-fry vegetable blend (about 10 to 12 ounces)
1/2 cup red bell pepper strips
1 tablespoon vegetable oil
1-1/2 teaspoons crushed red pepper
2 cups hot cooked brown rice
Coarsely chopped dry-roasted peanuts (optional)
2 tablespoons soy sauce
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon dry sherry
1 teaspoon sugar
1 teaspoon cornstarch
Cut beef steaks lengthwise in half, then crosswise into 1/8-inch thick strips. Combine marinade ingredients in medium bowl. Add beef; toss to coat. Set aside.
Combine water, vegetable blend and bell pepper in large nonstick skillet or wok; cover and cook over medium-high heat 4 to 5 minutes or until crisp-tender. Remove and drain vegetables; keep warm.
Heat 2 teaspoons oil in same pan over medium-high heat until hot. Add crushed red pepper; stir-fry 30 seconds. Add 1/2 of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from pan. Repeat with remaining 1 teaspoon oil and beef.
Return beef and vegetables to pan. Cook and stir about 1 minute or until heated through. Serve over rice, as desired. Garnish with peanuts, if desired.
Recipe adapted from and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt
Nutrition information per serving: 325 Calories; 81 kcal Calories from fat; 9 g Total Fat; 2 g Saturated Fat; 4 g Monounsaturated Fat; 71 mg Cholesterol; 308 mg Sodium; 28 g Total Carbohydrate; 3.1 g Dietary Fiber; 31 g Protein; 3.2 mg Iron; 10.1 mg Niacin; 0.6 mg Vitamin B6; 1.5 mcg Vitamin B12; 5.4 mg Zinc; 31.2 mcg Selenium; 105.7 mg Choline;