Ingredients

• 1 pound boneless , top sirloin steak, 1-inch thick
• 4 cups assorted fresh vegetables , such as sugar snap peas, broccoli florets, bell peppers, and carrot strips
• 1 clove garlic , minced
• 0.5 cups prepared stir-fry sauce
• 0.13 teaspoons red pepper flakes , or to taste
• 2 cups hot cooked rice
• 2 tablespoons unsalted dry-roasted peanuts , Optional

Instructions

1. 1 Halve steak lengthwise, then cut crosswise into 1/4-inch-thick strips.
2. 2 Cook vegetables with 3 tablespoons water, covered, in a large nonstick skillet over medium-high heat until crisp-tender, about 4 minutes. Transfer vegetables to a bowl; drain any excess water. Set aside.
3. 3 Heat same skillet over medium-high heat until hot. Add 1/2 the steak and 1/2 the garlic; cook until outside surface of steak is no longer pink, 1 to 2 minutes. Transfer to a plate. Repeat with remaining steak and garlic.
4. 4 Return steak and vegetables to skillet. Add stir-fry sauce and red pepper flakes; heat through. Serve over hot rice; sprinkle with peanuts.

Nutrition per serving