Szechwan Beef Stir-Fry

  • Yield: 4 servings
  • Prep: 10 mins
  • Cook: 10 mins


2-- (8-ounce) beef shoulder center steaks (Ranch Steaks), cut 3/4-inch thick
1-- (10-ounce) package fresh vegetable stir-fry blend
3tablespoons water
1clove garlic, minced
1/2cup prepared sesame-ginger stir-fry sauce
1/4teaspoon crushed red pepper
2cups hot cooked rice or brown rice, prepared without butter or salt
1/4cup dry-roasted peanuts


  1. 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. 2. Meanwhile cut beef steaks into 1/4-inch thick strips.
  3. 3. Heat same skillet over medium-high heat until hot. Add 1/2 the beef and 1/2 the 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. 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.

Adapted from The Healthy Beef Cookbook, by the National Cattlemen’s Beef Association and the American Dietetic Association (John Wiley and Sons, Inc., 2006).

Nutritional Info *per serving

  • Calories 470
  • Glycemic Load 0.56
  • Fat 14g
  • Saturated Fat 4.5g
  • Polyunsaturated Fat 2.5g
  • Monounsaturated Fat 7g
  • Cholesterol 120mg
  • Sodium 1210mg
  • Potassium 1020mg
  • Carbohydrate 40g
  • Fiber 3g
  • Sugars 4g
  • Protein 47g
  • Trans Fat 0g
  • Vitamin A 70%
  • Vitamin C 35%
  • Calcium 6%
  • Iron 40%