Recipe: Asian Beef & Vegetable Stir-Fry

FORT WORTH (CBSDFW.COM) - Stomachs are growling, kids are complaining -- it is dinner time and you need a healthy idea in a hurry. We are here to help. Shalene McNeill from the Texas Beef Council offers up a favorite five-minute meal recipe.

Asian Beef & Vegetable Stir-Fry

Ingredients

-- 1 1/4 lbs. boneless beef top sirloin steak, cut 1-inch thick

-- 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrots

-- 1 clove garlic, minced

-- 1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor

-- 1/8 - 1/4 tsp. crushed red pepper

-- 3 cups hot cooked rice

-- 2 Tbsp. unsalted dry-roasted peanuts (optional)

Instructions

Prepare rice according to package directions; keep warm.

Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick uniform strips.

Combine vegetables and 3 Tbsp. water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.

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.

Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired.

Nutritional Information

286 calories; 26 g protein; 31 g carbohydrate; 6 g fat; 546 mg sodium; 64 mg cholesterol; 4.9 mg niacin; .5 mg vitamin B6; 2.0 mcg vitamin B12; 4.1 mg iron; 5.1 mg zinc

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