* 2 beef shoulder center steaks (ranch), cut 3/4 in. thick (about 8 oz. each) * 1 pkg. (10 oz.) fresh vegetable stir-fry blend * 3 Tbsp. water * 1 clove garlic, minced * 1/2 c. prepared sesame-ginger stir-fry sauce * 1/4 tsp. crushed red pepper * 2 c. hot cooked rice or brown rice, prepared without butter or salt * 1/4 c. dry-roasted peanuts
What to do:
1. Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 min. or until crisp-tender. Remove and drain vegetables. Set aside. 2. Meanwhile cut beef steaks into 1/4- in. thick strips. 3. Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1-2 min. 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 1-2 min. or until heated through. Spoon over rice. Sprinkle with peanuts.