1. Cut beef steak lengthwise in half, then crosswise into1/4-inch thick strips.
2. Combine vegetables and 3 tablespoons water in largenonstick skillet. Cover and cook over medium-high heat 4 minutes or untilcrisp-tender. Remove and drain.
3. Heat same pan over medium-high heat untilhot. 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. Repeat with remaining beef andgarlic.
4. Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through. Spoon over rice. Sprinkle with peanuts, ifdesired.
Makes 4 to 6 servings.
Nutrition information per serving (1/4of recipe): 429 calories; 40 g protein; 47 g carbohydrate; 8 g fat; 819 mgsodium; 96 mg cholesterol; 7.4 mg niacin; .7 mg vitamin B6; 3.0 mcg vitamin B12;6.2 mg iron; 7.7 mg zinc.
Nutrition information per serving (1/6 of recipe):286 calories; 26 g protein; 31 g carbohydrate; 6 g fat; 546 mg sodium; 64 mgcholesterol; 4.9 mg niacin; .5 mg vitamin B6; 2.0 mcg vitamin B12; 4.1 mg iron;5.1 mg zinc.
Recipe By: BeefForDinner.Com
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (635g)|
|Recipe Makes: 4|
|Calories from Fat: 209 (29%)|
|Amt Per Serving||% DV|
|Total Fat 23.2g||31 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 2.5g|
|Cholesterol 66.6mg||20 %|
|Sodium 192.6mg||7 %|
|Potassium 998.8mg||26 %|
|Total Carbohydrate 87g||26 %|
|Dietary Fiber 12.2g||49 %|
|Sugars, other 74.8g|
|Protein 43.2g||62 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 724
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