Recipe of the Month: Szechuan Beef Stir-Fry

Szechuan Beef Stir Fry RecipeServings: 4
Prep Time: 15 minutes


  • 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. Sprinkle with peanuts.

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

Nutritional Information Per Serving

Calories: 351
Total Fat: 11g
Saturated Fat: 3g
Monounsaturated Fat: 5g
Cholesterol: 64mg
Sodium: 1147mg
Carbohydrates: 29g
Dietary Fiber: 3g
Protein: 32g
Niacin: 5.4 mg
Vitamin B6: 0.3 mg
Vitamin B12: 2.9 mcg
Iron: 4.1 mg
Selenium: 33 mcg
Zinc: 6.6 mg

This recipe is an excellent source of protein, niacin, vitamin B12, iron, selenium and zinc; and a good source of fiber and vitamin B6.

Recipe provided by Minnesota Beef Council – See Original Recipe Here

This entry was posted in Minnesota Farmers Feed US, Recipe Database, Recipe of the Month. Bookmark the permalink.

2 Responses to Recipe of the Month: Szechuan Beef Stir-Fry

  1. Diane Ogren says:

    This sounds wonderful, I can’t wait to try it.

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