Szechuan Beef Stir-Fry


  • 2 Beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)
  • 1 Package (10 ounces) fresh vegetable stir-fry blend
  • 3 tbsp Water
  • 1 tsp Minced garlic
  • 1/2 cup prepared sesame-ginger stir-fry sauce
  • 1/4 teaspoon crushed red pepper
  • 2 cups Hot cooked white or brown rice, prepared without butter or salt
  • 1/4 cup dry-roasted peanuts


  1. 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.
  2. Meanwhile cut beef Ranch Steaks into 1/4-inch thick strips.
  3. 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.
  4. 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.

Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt

Cook's Tip: Your favorite stir-fry sauce flavor may be substituted for the sesame-ginger flavor.Cook's Tip: 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.

Recipe and photo courtesy of the Beef Checkoff and

Nutrition Facts

Serving Size: 80 grams
Serves: 4
Amount Per Serving
Calories: 178
% Daily Value*
Total Fat: 6g 7%
Saturated Fat: 1g
Trans Fat: 0g
Cholesterol: 16mg 5%
Sodium: 28mg 1%
Total Carbohydrate: 22g 8%
Dietary Fiber: 2g 8%
Sugars: 0g 0%
Protein: 10g 19%