Cut beef steaks lengthwise in half, then crosswise into 1/8-inch thick strips. Combine marinade ingredients in medium bowl. Add beef; toss to coat. Set aside. Combine water, vegetable blend, and bell pepper in large nonstick skillet or wok; cover and cook over medium high heat 4 to 5 minutes or until crisp-tender. Remove and drain vegetables; keep warm. Heat 2 teaspoons oil in same pan over medium-high heat until hot. Add crushed red pepper; stir-fry 30 seconds. Add half of the beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook top round steak.) Remove from pan. Repeat with remaining 1 teaspoon oil and beef. Return beef and vegetables to pan. Cook and stir about 1 minute or until heated through. Serve over rice, as desired. Garnish with peanuts, if desired.