You are here: Home » Recipes » Szechwan Beef Stir-Fry Szechwan Beef Stir-Fry Recipe by Our Cookbook CollectionKitchen Tested Yield 4 servings Prep 10 mins Cook 10 mins This fast and easy stir-fry gets a spicy kick from crushed red pepper. PrintEmail Ingredients 2 (8-ounce) beef shoulder center steaks (Ranch Steaks), cut 3/4-inch thick1 (10-ounce) package fresh vegetable stir-fry blend3 tablespoons water1 clove garlic, minced1/2 cup prepared sesame-ginger stir-fry sauce1/4 teaspoon crushed red pepper2 cups hot cooked rice or brown rice, prepared without butter or salt1/4 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 beef steaks into 1/4-inch thick strips. Heat same skillet over medium-high heat until hot. Add 1/2 the beef and 1/2 the 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. Adapted from The Healthy Beef Cookbook, by the National Cattlemen’s Beef Association and the American Dietetic Association (John Wiley and Sons, Inc., 2006).