What could be better than beef tossed with veggies in a delicious Asian sauce? This easy and simple meal will be on the dinner table in no time.
Cook Time 30M
|
Protein 28g
|
Servings 4
Helpful Hereford Tips
It's important not to overcrowd the pan when sautéing beef. Cook the beef in two rounds to ensure correct doneness on all meat.
Nutritional Information
Cals
393Carbs
15% DVFat
15% DVFiber
14% DVIron
17% DVIngredients
• 2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)
• 1 package (10 ounces) fresh vegetable stir-fry blend
• 3 tablespoons water
• 1 teaspoon 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
Instructions
- 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 Certified Hereford 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.
About Ranch Steak
What could be better than beef tossed with veggies in a delicious Asian sauce? This easy and simple meal will be on the dinner table in no time.