Szechuan Beef Stir-Fry

Dish type
Main Dish
Ready in
15 minutes


  • 1 lb beef shoulder center steak (Ranch Steak) or boneless top sirloin steak, cut 3/4 inch thick
  • 1 package (10 ounces) fresh vegetable stir-fry blend
  • 3 tbsp water
  • 1 clove garlic, minced
  • 1/2 cup prepared sesame-ginger stir-fry sauce
  • 1/4 cup crushed red pepper
  • 2 cups hot cooked rice or brown rice, prepared without butter or salt
  • 1/4 cup dry-roasted peanuts


Ready in
15 minutes
  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.
  5. Cook’s Tip: Four cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrots may be substituted for 1 package vegetable stir-fry blend.
  6. Cook’s Tip: Your favorite stir-fry sauce flavor may be substituted for the sesame-ginger flavor.
  7. Cook’s Tip: An electric skillet may be substituted for large nonstick skillet. Set skillet to 375°F for cooking. If using a non-coated electric skillet add additional 1-tablespoon water when cooking vegetables to prevent over browning.
  8. © Cattlemen’s Beef Board and National Cattlemen’s Beef Association

Nutritional Information

Serving Size
Per Serving
Calories 351, Total Fat 11g, Saturated Fat 3g, Cholesterol 64mg, Sodium 1147mg, Carbohydrate 29g, Protein 32g
Serving Size1
Total Fat11g
Saturated Fat3g