Beef and Vegetable Stir-Fry

Name: Beef and Vegetable Stir-Fry
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 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

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Recipe by Kraft

Prep Time

25
min.

Total Time

25
min.

Servings

4 servings

Very good! Will make this again! Great and quick! (Those are just a few of the accolades this beef stir-fry has received from cooks like you.)

What You Need

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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

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Make It

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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.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

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.

Servings

4 servings

Healthy Living

Low calorie
Good source of vitamin A or C
Generally Nutritious
Diabetes Center

Diabetes Center

Carb Choices: 3 Carb Choice

Diet Exchange

3 Starch
1 Vegetable
3 Meat (L)
1 Fat

Nutrition Bonus

Save calories and fat compared to carryout with this quick-and-simple, low-calorie, Asian-inspired meal! As a bonus, the stir-fry vegetables are a good source of vitamin C.

Nutritional Information

Serving Size 4 servings
AMOUNT PER SERVING
Calories	440

Total fat	13g
Saturated fat	4g
Cholesterol	65mg
Sodium	840mg
Carbohydrate	47g
Dietary fiber	5g
Sugars	6g
Protein	31g
% Daily Value
Vitamin A	0 %DV
Vitamin C	35 %DV
Calcium	4 %DV
Iron	25 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.