Sumptuous Steak Stir-Fry

I just read this in this month's Sunset mag., so here it is with my additions and subtractions:

1 lb beef top round steak, cut 1" thick.
1 small yellow bell pepper, cut into strips
1 small red bell pepper, cut into strips*
1 cup broccoli florets
2 medium carrots, sliced
1/2 cup fresh snow peas, trimmed
1/2 cup fresh sugar snap peas, trimmed*
1 stalk of celery, sliced
1/2 cup edemame (I would not use this)
2 cloves of garlic, minced
1/4 cup Thai basil, chopped*
1/4 cup water
Sea salt
Freshly ground pepper
1/3 cup sesame-ginger stir-fry sauce
1/4 t. crushed red pepper
3 cups hot cooked brown or white rice, prepared without butter or salt

Combine veggies and one half of the garlic in a large non-stick skillet. Cover and cook over med. heat 3-5 mins. until crisp tender adding additional water if skillet becomes dry. Remove, and keep warm. Meanwhile, cut beef steak lengthwise in half, then crosswise into 1/8-1/4" thick strips. Combine with remaining half of garlic. Heat same skillet over medium-high until hot. Add half of the beef mixture, stir-fry 1-2 mins. or until surface of the beef is no longer pink - do not overcook. Remove from skillet; season with salt and pepper. Keep warm, and repeat with remaining beef. Return all beef and veggies to skillet. Add stir-fry sauce, basil, and crushed red pepper, as desired. Cook and stir 1-2 mins. until heated through. Serve over rice.

"Sometimes we have many reasons to be unhappy, and not many reasons to be happy. Our task is to be unreasonably happy!"

Keep dry out there, and have FUN.

Love,

MM