Asian Beef and Vegetable Stir-Fry

Name: Asian Beef and Vegetable Stir-Fry
Ingredients: 1 pound beef top sirloin steak boneless, cut 1 inch thick; 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips; 1 clove garlic, minced; ½ cup prepared stir-fry sauce; ⅛ teaspoon crushed red pepper, or to taste; 2 cups hot cooked rice; 2 tablespoons unsalted dry-roasted peanuts

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Servings: 4

Author : Beef. It's What's for Dinner.

Ingredients

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1 pound beef top sirloin steak boneless, cut 1 inch thick4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips1 clove garlic, minced½ cup prepared stir-fry sauce⅛ teaspoon crushed red pepper, or to taste2 cups hot cooked rice2 tablespoons unsalted dry-roasted peanuts

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Instructions

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Step 1

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

Step 2

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

Step 3

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.

Step 4

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