Asian Beef and Vegetable Stir-Fry


* 1 1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
* 4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrot
* 1 clove garlic, minced
* 1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavor
* 1/8 teaspoon crushed red pepper
* 3 cups hot cooked rice
* 2 tablespoons unsalted dry-roasted peanuts (optional)


1. Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.
2. Combine vegetables and 3 tablespoons water in large nonstick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
3. Heat same pan 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. Repeat with remaining beef and garlic.
4. Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, if desired

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