Asian Beef and Vegetable Stir-Fry

1-1/4 lbs boneless beef top sirloin steak, cut 1-inch thick
4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper strips and shredded carrots
1 clove garlic, minced
1/2 cup prepared stir-fry sauce, preferably sesame-ginger flavour
1/8-1/4 tsp crushed red pepper
3 cups hot cooked rice
2 Tbsp unsalted dry-roasted peanuts (optional)

Prepare rice according to package directions; keep warm.
Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick uniform strips.
Combine vegetables and 3 Tbsp. water in large non-stick skillet. Cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain.
Heat same pan over medium-high heat until hot. Add half of beef and half of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove. Repeat with remaining beef and garlic.
Return all beef and vegetables to pan. Add stir-fry sauce and red pepper; heat through.
Spoon over rice. Sprinkle with peanuts, if desired.

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