Beef and Vegetable Stir Fry

Prepare your own carry-out with this simple, low-calorie, Asian-inspired meal!

2 Member Ratings

Ingredients

2	cups	Minute^® Brown Rice, uncooked
1/4	cup	light soy sauce
2	Tbsps	Catalina reduced fat dressing
3/4	tsp	ground ginger
		non-stick cooking spray
1	lb	beef flank steak, cut into thin strips
2	tsps	cornstarch
1	bag	(16 oz.) frozen Oriental style stir fry vegetables, thawed and drained
1/4	cup	dry roasted peanuts

Prepare rice as directed on package. In a small bowl, 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 minutes or until sauce thickens and vegetables are heated through.
Serve steak mixture over rice; top with peanuts.
Sweet-Heat Version: Add 2 tablespoons orange marmalade and 1/8 teaspoon crushed red pepper to the soy sauce mixture.