Beef and Vegetable Stir Fry

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

Makes 4 Servings

2 Member Ratings


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.