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Just a few showers and thunderstorms will be possible over the next few days due mainly to daytime heating. A much better coverage of rain can be expected Thursday into Friday as a cold front moves in from the northwest. This front will bring us cooler and drier air over the weekend.
Cooking with Kelli and the Texas Beef Council
Asian Beef & 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 flavor
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 nonstick 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.