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

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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.

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duchessj

posted:1/15/2004

Not sure if Marmalade is the best ingredient in this dish. I wish the orange flavor was more consistent.

a cook

posted:11/13/2003

i always use olive oil and red plum jam is better than any orange marmalde- i hate all orange enerything! except mandrin oranges,tangerines and tangelos

sheila1230

posted:9/2/2003

I exchanged mushrooms for the water chestnuts and it was great.

a cook

posted:4/22/2003

a cook

posted:3/12/2003

This recipe was easy to prepare. The orange marmalade sauce was a little sweet for my liking, but everyone else enjoyed it thoroughly.

a cook

posted:3/2/2003

My three teenaged sons loved this recipe! Since we didn't have flank steak on hand, I made it with tenderized round steak ( I froze it first. That made it a cinch to slice it!). With the broccoli, I also added 1 thinly sliced red bell pepper. This is truly a 20 minute prep and serve meal!