3 cups hot cooked brown or white regular rice, prepared without butter or salt
Combine vegetables, 1/2 of garlic and water in large nonstick skillet; cover and cook over medium heat 3 to 5 minutes or until crisp-tender, adding additional water if pan becomes dry. Remove vegetables; keep warm.
Meanwhile, cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine with remaining 1/2 of garlic.
Heat same skillet over medium-high heat until hot. Add 1/2 of beef mixture; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet; season with salt, as desired. Keep warm. Repeat with remaining beef mixture.
Return all beef and vegetables to skillet. Add stir-fry sauce and crushed red pepper, as desired; cook and stir 1 to 2 minutes or until heated through. Serve over rice.