Beef and Vegetable Stir Fry
Courtesy of Minute Rice
Servings: 4
Prep Time: 15 Min.
Cook Time: 10 Min.
Prep Time: 15 Min.
Cook Time: 10 Min.
What you need:
* 2 c. MinuteŽ Brown Rice, uncooked
* 1/4 c. light soy sauce
* 2 Tbsp. low-fat Catalina salad dressing
* 3/4 tsp. ground ginger
* non-stick cooking spray
* 1 lb. beef flank steak, cut into thin strips
* 2 tsp. cornstarch
* 1 bag Oriental style frozen stir-fry vegetables, thawed, drained (16 -oz.)
* 1/4 c. dry roasted peanuts
* 1/4 c. light soy sauce
* 2 Tbsp. low-fat Catalina salad dressing
* 3/4 tsp. ground ginger
* non-stick cooking spray
* 1 lb. beef flank steak, cut into thin strips
* 2 tsp. cornstarch
* 1 bag Oriental style frozen stir-fry vegetables, thawed, drained (16 -oz.)
* 1/4 c. dry roasted peanuts
What to do:
1. Prepare rice as directed on pkg. In a small bowl, mix soy sauce, dressing and ginger until well blended; set aside.
2. 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.
3. Serve steak mixture over rice; top with peanuts.
Sweet-Heat Version: Add 2 Tbsp. orange marmalade and 1/8 tsp. crushed red pepper to the soy sauce mixture.
2. 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.
3. Serve steak mixture over rice; top with peanuts.
Sweet-Heat Version: Add 2 Tbsp. orange marmalade and 1/8 tsp. crushed red pepper to the soy sauce mixture.