Beef and Vegetable Stir-Fry

Prep Time: 10 min
Total Time: 25 min
Makes: 4 servings

2 cups instant brown rice, uncooked
1/4 cup lite soy sauce
2 Tbsp. KRAFT Light CATALINA Reduced Fat Dressing
3/4 tsp. ground ginger
1 lb. beef flank steak, cut into thin strips
2 tsp. cornstarch
1 bag (16 oz.) Oriental style frozen stir-fry vegetables, thawed, drained
1/4 cup PLANTERS Dry Roasted Peanuts

PREPARE rice as directed on package. Meanwhile, mix soy sauce, dressing and ginger until well blended; set aside.

TOSS steak with cornstarch. Spray large nonstick skillet with cooking spray; heat on medium-high heat. Add steak mixture; cook and stir 3 min. or until steak is cooked through. Add vegetables and soy sauce mixture; cook and stir 3 min. or until sauce thickens and vegetables are heated through.


SERVE steak mixture over rice; top with peanuts.

Tips from Lizzy:

Substitute
Substitute 4 tsp. flour for the 2 tsp. cornstarch.

Substitute
Substitute 1-1/2 tsp. minced fresh gingerroot for the 3/4 tsp. ground ginger.

Sweet-Heat Version
Add 2 Tbsp. orange marmalade and 1/8 tsp. crushed red pepper to the soy sauce mixture.

Nutrition (per serving)
Calories
440
Total fat
13g
Saturated fat
3.5g
Cholesterol
45mg
Sodium
740mg
Carbohydrate
48g
Dietary fiber
5g
Sugars
6g
Protein
31g
Vitamin A
0%DV
Vitamin C
70%DV
Calcium
4%DV
Iron
30%DV

~Lizzy~