Cook's Tip:

To prevent moisture loss which leads to freezer burn, make sure wrapping is airtight, and avoid partially thawing and refreezing.



    • Total Recipe Time: 15 minutes
    • Makes 4 servings




      1. 2 beef Ranch Steaks, cut 3/4 inch thick (about 8 ounces each)
      2. 1 package (10 ounces) fresh vegetable stir-fry blend
      3. 3 tablespoons water
      4. 1 clove garlic, minced
      5. 1/2 cup prepared sesame-ginger stir-fry sauce
      6. 1/4 teaspoon crushed red pepper
      7. 2 cups hot cooked rice or brown rice, prepared without butter or salt
      8. 1/4 cup dry-roasted peanuts
  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. Meanwhile cut beef steaks into 1/4-inch thick strips.
  3. 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.
  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. 

    Recipe as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt



Nutrition information per serving, using beef top sirloin steak: 385 calories; 10 g fat (3 g saturated fat; 4 g monounsaturated fat); 70 mg cholesterol; 1123 mg sodium; 39 g carbohydrate; 1.9 g fiber; 33 g protein; 14.0 mg niacin; 0.6 mg vitamin B6; 1.5 mcg vitamin B12; 3.4 mg iron; 38.2 mcg selenium; 5.6 mg zinc; 104.2 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron and choline
















































































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