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Beef And Vegetable Stir-fry

  • Prep Time: 10 Minutes (Total time: 25 Minutes)
  • Serving Size: 4
  • 2 cups Instant Brown Rice, Uncooked
  • 1/4 cup Lite Soy Sauce
  • 2 tablespoons KRAFT Light CATALINA Reduced Fat Dressing
  • 3/4 teaspoon Ground Ginger
  • 1 pound Beef Flank Steak, Cut Into Thin Strips
  • 2 cups 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.

    KRAFT KITCHENS TIPS

    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.

    RECIPE COURTESY OF KRAFT FOODS