Asian Beef and Vegetable Stir-Fry

1 pound beef top sirloin steak boneless, cut 1 inch thick

4 cups assorted fresh vegetables, such as sugar snap peas, broccoli florets, bell pepper and carrot strips

1 clove garlic, minced

½ cup prepared stir-fry sauce

⅛ teaspoon crushed red pepper, or to taste

2 cups hot cooked rice

2 tablespoons unsalted dry-roasted peanuts

Cut beef steak lengthwise in half, then crosswise into 1/4-inch thick strips.

Combine vegetables and 3 tablespoons 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 crushed red pepper; heat through. Serve over rice. Sprinkle with peanuts, if desired.