A classic beef stir-fry, ready in 15 minutes, using Ranch Steak, pre-cut veggies and prepared Asian sauce. Can it get any easier?
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.
Meanwhile cut beef Ranch Steaks into 1/4-inch thick strips.
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.
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
Test Kitchen Tips 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.
Your favorite stir-fry sauce flavor may be substituted for the sesame-ginger flavor.