Beef and Vegetable Stir Fry
Courtesy of Minute Rice 4 Servings • 15 Min. Prep Time • 10 Min. Cook Time| Ingredients |
|---|
| 2 c. Minute® 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 |
Directions:
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.
