Szechuan Beef Stir-Fry

Entree

INGREDIENTS

1 pound lean beef sirloin or top round
3 tablespoons water
4 cups fresh stir-fry vegetable blend
cup red bell pepper strips
1 tablespoon canola oil
1 1/2 teaspoons crushed red pepper
2 cups hot cooked brown rice
1/4 cup coarsely chopped dry-roasted peanuts (optional)
Marinade:
2 tablespoons light soy sauce
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 tablespoon dry sherry
1 teaspoon sugar
1 teaspoon cornstarch

INSTRUCTIONS

Cut beef steaks lengthwise in half, then crosswise into 1/8 inch thick strips. Combine marinade ingredients in medium bowl. Add beef; toss to coat. Set aside.
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.
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 outside surface of beef is no longer pink. (Do not overcook.) Remove from pan. Repeat with remaining 1 teaspoon oil and beef.
Return beef and vegetables to pan. Cook and stir about 1
minute or until heated through. Serve over rice.
Garnish with peanuts, if desired.

NOTES

Makes 4 servings Nutrition Information: 300 calories, 9 grams fat, 60 mg cholesterol, 300 mg sodium, 29 grams carbohydrate, 3 grams fiber, 26 grams protein

NUTRITION INFORMATION

SERVES: Makes 4 servings Nutrition Information: 300 calories, 9 grams fat, 60 mg cholesterol, 300 mg sodium, 29 grams carbohydrate, 3 grams fiber, 26 grams protein