Stir-fry with Szechuan beef

Ingredients:

• 2 beef steaks (approximately 200 g each)
• 280g stir-fry vegetable mix, carrots, bell peppers, peas, and broccoli
• 3 tablespoons of water
• 1 clove garlic, minced
• 0.5 cup sesame-ginger stir-fry sauce
• 1/4 tsp red pepper flakes
• 2 cups hot white or brown rice, cooked without oil and salt
• 1/4 cup dry-roasted peanuts

Preparation:

1. In a large nonstick skillet, spray the vegetables with water. Cover and cook over medium-high heat for 4 minutes, until crisp-tender. Remove from the skillet and set aside.
2. Meanwhile, cut the beef steaks into 0.5 cm thick strips. Heat the same pan over medium-high heat.
3. Add half the beef and half the garlic; cook, stirring, for 1-2 minutes or until the outside of the beef is no longer pink. Remove from the pan; keep warm. Repeat with the remaining beef and garlic.
4. Return all the beef and vegetables to the pan. Add the sauce and red pepper; cook, stirring, for 1-2 minutes or until heated through. Spoon onto the rice. Sprinkle with peanuts.