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Main dishes

Beef and Vegetable Stir-Fry

Beef and Vegetable Stir-Fry recipe
photo by:kraft
Very good! Just the right amount of sauce. Will make this again! Great and quick!! Those are just a few of the accolades this smart stir-fry has received from cooks like you.
time
prep:
25 min
total:
25 min
servings
total:
4 servings
Magazine Acquisition

What You Need

2
cups  instant brown rice, uncooked
1/4
cup  lite soy sauce
2
Tbsp.  KRAFT Lite CATALINA Dressing
3/4
tsp.  ground ginger
1
lb.  beef flank steak, cut into thin strips
2
tsp.  cornstarch
1
pkg.  (16 oz.) frozen stir-fry vegetables, thawed, drained
1/4
cup  PLANTERS Dry Roasted Peanuts

Make It

COOK rice as directed on package, omitting salt.

MEANWHILE, mix soy sauce, dressing and ginger until blended; set aside. Toss meat with cornstarch; cook and stir in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. or until done. Add vegetables and soy sauce mixture; cook and stir 3 min. or until sauce is thickened and vegetables are heated through.

SPOON over rice; top with nuts.

Kraft Kitchens Tips

Substitute
Substitute 4 tsp. flour for the 2 tsp. cornstarch.
Substitute
Substitute 1-1/2 tsp. minced fresh gingerroot for the ground ginger.
Sweet-Heat Version
Add 2 Tbsp. orange marmalade and 1/8 tsp. crushed red pepper to the soy sauce mixture before using as directed.
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