Sizzling Asian Stir-Fry

• 30 min
• 4 SERVINGS
• 320 Cal
• 30 g Protein

Ingredients:

• 1 pound beef Top Sirloin Steak Boneless
• 3 tablespoons water
• 4 cups fresh stir-fry vegetable blend (about 10 to 12 ounces)
• 1/2 cup red bell pepper strips
• 1 tablespoon vegetable oil
• 1-1/2 teaspoons crushed red pepper
• 2 cups hot cooked brown rice
• Coarsely chopped dry-roasted peanuts (optional)

• 2 tablespoons soy sauce
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 tablespoon dry sherry
• 1 teaspoon sugar
• 1 teaspoon cornstarch

Cooking:

1. Cut beef Top Sirloin Steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine marinade ingredients in medium bowl. Add beef; toss to coat. Set aside.
Cook's Tip:  One pound beef Top Round Steak, cut 3/4 to 1 inch thick, may also be used.
2. Combine water, vegetable blend and bell pepper in large nonstick skillet or wok; cover and cook over medium-high heat 4 to 5 minutes or until crisp-tender. Remove and drain vegetables; keep warm.
3. Heat 2 teaspoons oil in same pan over medium-high heat until hot. Add crushed red pepper; stir-fry 30 seconds. Add 1/2 of beef; stir-fry 1 to 3 minutes or until internal temperature of 145°F for medium rare as measured by a meat thermometer. (Do not overcook.) Remove from pan. Repeat with remaining 1 teaspoon oil and beef.
4. Return beef and vegetables to pan. Cook and stir about 1 minute or until heated through. Serve over rice, as desired. Garnish with peanuts, if desired.
   
   Recipe adapted from and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt