In The Kitchen: Texas Beef Council's Szechuan Beef Stir-Fry
2 beef shoulder center steaks (Ranch Steaks), cut 3/4 inch thick (about 8 ounces each) 1 package (10 ounces) 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.
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.
Nutrition information per serving: 351 calories; 11 g fat (3 g saturated fat; 5 g monounsaturated fat); 64 mg cholesterol; 1147 mg sodium; 29 g carbohydrate; 3.0 g fiber; 32 g protein; 5.4 mg niacin; 0.3 mg vitamin B6; 2.9 mcg vitamin B12; 4.1 mg iron; 33.0 mcg selenium; 6.6 mg zinc.
Tuesday, September 16 2014 7:31 AM EDT2014-09-16 11:31:48 GMT
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