Szechwan Beef Stir Fry

Now this is an easy restaurant quality beef stir fry! Use pre-packaged vegetables to speed up the prep time if needed.

(modification of recipe originally from National Cattlemen’s Beef Association)

Serves 4

• 1 pound beef Top Round Steak or Top Sirloin Steak Boneless, cut to ¾ to 1 inch thickness
• 3 tablespoons water
• 4 cups fresh stir fry blend (2 cups broccoli florets sliced to a similar size, 1 cup snow peas, 1 cup sliced carrots ¼ inch thick)
• ½ cup red bell pepper strips
• 1 tablespoon vegetable oil (divided)
• 1 teaspoon crushed red pepper (adjust quantity to your heat preference)
• 2 cups hot cooked brown basmati rice

Marinade:

• 2 tablespoons low sodium soy sauce
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 tablespoon dry sherry
• 1 teaspoon sugar
• 1 teaspoon cornstarch

Cut beef steak(s) lengthwise in half, then crosswise into 1/8” thick strips. Combine marinade ingredients in a medium bowl. Add beef; toss to coat. Set aside to marinate 20 minutes.

Combine water, vegetable blend and bell pepper in a large non-stick skillet or wok; cover (to steam) and cook over medium-high heat 4 – 5 minutes or until crisp-tender. Drain vegetables and remove to a medium bowl; cover to keep warm.

Heat 2 teaspoons oil in same pan over medium-high heat until hot. Add crushed red pepper; stir fry for 30 seconds. Add half of beef; stir fry for 1 – 3 minutes or until outside surface of beef is no longer pink. DO NOT OVERCOOK. Remove from pan. Repeat with remaining 1 teaspoon of oil and beef.

Return beef and vegetables to pan. Cook and stir about 1 minute or until heated through. Serve over hot rice.

Nutritional Info/Serving: Calories 333, Fat 9 g, Protein 31 g, Carbs 31 g

21 Day Fix Container Equivalents/Serving:  1 Red, 1 Green, 1 Yellow, 1 tsp