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Dinner Tonight - Szechuan Beef Stir-Fry

We are making Szechuan Beef Stir-Fry on this week's "Dinner Tonight." Watch some simple steps to an amazing dinner for your family.


  • 2 beef shoulder center steaks (ranch), 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

  • 1/2 cup prepared sesame-ginger stir-fry sauce

  • 1/4 teaspoon crushed red pepper

  • 2 cups hot cooked rice or brown rice, prepared without butter or salt

  • 1/4 cup dry-roasted peanuts


  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 and sprinkle with peanuts.

Recipe as seen in The Healthy Beef Cookbook, published by John Wiley & Sons.

Calories: 351
Fat: 11 g
Cholesterol: 64 mg
Sodium: 1147 mg
Total Carbohydrate: 29 g
Dietary Fiber: 3 g
Protein: 32 g

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