Orange-Ginger Beef Stir-Fry

photo by:kraft

We absolutely love this recipe and have made it many times (my kids beg for it). When we are out of orange marmalade we substitute apricot preserves and it gives the recipe...read more

posted by

a cook

on 3/5/2009

time

prep:

10 min

total:

21 min

servings

total:

4 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

lb. beef flank steak, cut into strips

tsp. cornstarch

Tbsp. orange marmalade

3/4

tsp. ground ginger

Tbsp. canola oil

pkg. (10 oz.) frozen broccoli florets, thawed

can (8 oz.) sliced water chestnuts, drained

1/4

cup lite soy sauce

cups hot cooked long-grain brown rice

1/4

cup PLANTERS Dry Roasted Peanuts

Make It

TOSS meat with cornstarch in medium bowl. Add marmalade and ginger; stir until well blended.

HEAT oil in large nonstick skillet on medium-high heat. Add meat mixture; stir-fry 4 to 5 min. or until meat is done. Add broccoli, water chestnuts and soy sauce; mix well. Cover; simmer on medium-low heat 5 min. or until thickened, stirring frequently.

SERVE over rice; top with nuts.

Kraft Kitchens Tips

Stocking Your Kitchen

Keep broccoli stocked in your freezer for use in this in-a-minute stir-fry.

Cooking Know-How

To make slicing easier, place steak in freezer for 30 minutes to 1 hour before cutting into slices.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:1/27/2006

Very tasty. Will definitely make again.

Whitetara2

posted:1/11/2006

This was a quick and easy meal. It can be made with sugar free marmalade, which was great. This is a good meal for a diabetic diet. I just changed the rice to a wild rice. It was great.

annapeyton

posted:1/8/2006

This was easy and tasty, but I substitued white rice and frozen mixed veggies (broccolli, carrots, bell peppers, green beans). I would probably increase the seasonings next time and add red peppers. I will make it again.

a cook

posted:1/6/2006

We didn't care for the brown rice, and I added some ground red cayenne pepper. With a few alterations we will probably use this recipe again.

a cook

posted:8/28/2005

This was very good. My kids also liked it. I bought beef already cut up for stir fry, so this was really quick to make. Usually I like the vegetables best in a stir fry, but the beef was really tasty. Also, I used cashews, just because we like them.

a cook

posted:8/17/2005

I've made this recipe several times for my family. I always have all these ingredients on hand. I often buy beef at the grocery store when it's been drastically marked down because its shelf life is almost up, toss it in the freezer, and pull it out when I'm ready to make this recipe. The marmalade adds a great zing to the sauce. I usually make it without the peanuts, and it's still yummy.

a cook

posted:8/9/2005

Added more red pepper flakes to make it spicier

nanaf2

posted:6/1/2005

It was easy, I loved the simplicity and not hard to get ingredients. But I made it a combination dinner by adding shrimp, and since I wantd more veggies I added sliced carrots and sliced green onions.

Bunnyboss

posted:6/1/2005

I prefer grated fresh ginger instead of dried. Also, I wish the low sodium soy sauce was even lower sodium. I cut it with broth; however, I loose flavor.

a cook

posted:5/31/2005

It was good. The peanuts were a nice addition. I tried it over Raeman noodles which I had mixed with a little teriaki sauce - very good.