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 carrot
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)
Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick 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.
