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Szechwan Beef Stir-Fry

1 lb. boneless beef top sirloin or beef top round steak, cut 3/4 to 1-inch thick
 Marinade:
2 Tbsp. soy sauce
1 Tbsp. minced garlic
1 Tbsp. minced fresh ginger
1 Tbsp. dry sherry
1 tsp. sugar
1 tsp. cornstarch
Stir-Fry Vegetables:
3 Tbsp. water
4 cups (approx. 10–12 oz.) fresh stir-fry vegetable blend
1/2 cup red bell pepper strips
1 Tbsp. vegetable oil
1-1/2 tsp. crushed red pepper
Hot cooked white or brown rice
Coarsely chopped dry-roasted peanuts (optional)

Cut beef steaks lengthwise in half, then crosswise into 1/8-inch thick strips. Combine marinade ingredients in medium bowl. Add beef; toss to coat. Set aside. Combine water, vegetable blend, and bell pepper in large nonstick skillet or wok; cover and cook over medium-high heat 4–5 minutes or until crisp-tender. Remove and drain vegetables; keep warm. Heat 2 tsp. oil in same pan over medium-high heat until hot. Add crushed red pepper; stir-fry 30 seconds. Add half of the beef; stir-fry 1–3 minutes or until outside surface of beef is no longer pink. (Do not overcook top round steak.) Remove from pan. Repeat with remaining 1 tsp. oil and beef. Return beef and vegetables to pan. Cook and stir about 1 minute or until heated through. Serve over rice, as desired. Garnish with peanuts, if desired. Makes 4 servings.

 


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