This colorful and hearty, stir-fry dish is ready in no time, making it ideal for a weekday meal.

Beef & Veggie Skillet

1 1/4 pounds boneless beef top sirloin steak, cut 3/4-inch thick
2 teaspoons dark sesame oil
2 garlic cloves, minced
1 medium red bell pepper, cut into thin strips
3 tablespoons reduced-sodium soy sauce, divided use
2 tablespoons water
3 cups coarsely chopped fresh spinach
1/2 cup sliced green onions
3 tablespoons ketchup
2 cups hot cooked rice, prepared without butter or salt

1. Cut beef steak lengthwise in half and then crosswise into 1/4-inch strips. Toss with sesame oil and garlic.
2. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time); stir-fry 1 to 2 minutes or until outside surface is no longer pink. Remove from skillet.
3. In same skillet, add bell pepper, 2 tablespoons soy sauce and water; cook 2 to 3 minutes or until pepper is crisp-tender. Add spinach and green onions; cook until spinach is just wilted. Stir in ketchup, remaining 1 tablespoon soy sauce and beef; heat through. Serve over rice.

Makes 4 servings.

Recipe and photograph provided courtesy of the Beef Industry Council.