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2 beef steaks, cut 3/4 inch thick (about 8 ounces each)
1 package (10 ounces) fresh vegetable stir-fry blend
3 tablespoons water
1 clove garlic, minced, or 1 cube Gefen Garlic
1/2 cup prepared sesame-ginger stir-fry sauce
1/4 teaspoon crushed red pepper
2 cups hot cooked white or brown rice, prepared without butter or salt, such as Heaven and Earth
1/4 cup dry-roasted peanuts
Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat four 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 half of beef and garlic; stir-fry one to two 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 one to two minutes or until heated through. Spoon over rice. Sprinkle with peanuts.
Recipe and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons
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