Entrée

Asian Beef Stir-Fry

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prep time

20 min

total time

20 min

makes

4 servings, 1/4 recipe (367 g) each

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photo by:

kraft

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What You Need

1 lb. (450 g) boneless beef sirloin steak, cut into thin strips

2 tsp. minced garlic

1 pkg. (750 g) frozen stir-fry vegetables (snow peas, carrots, red and yellow peppers), thawed, drained

1/4 cup Kraft Asian Sesame Dressing

1/4 cup reduced-sodium soy sauce

2-2/3 cups hot cooked long-grain brown rice

Make It

HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add meat and garlic; stir-fry 2 min.

ADD vegetables, dressing and soy sauce; stir-fry 3 min. or until vegetables are crisp-tender and meat is done.

SPOON rice onto platter; top with meat mixture.

kraft kitchens tips

Special Extra

Garnish with 2 Tbsp. chopped peanuts just before serving.

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rating

Quick and tasty, added a little extra Asian dressing for a bigger sesame taste. Wonder how much the outcome would be affected if I used less Soy sauce to lower the sodium level though...
posted by a cook | on 1/12/2012

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This is a really good recipe. I've marinade the meat with a little bit of the sauce, garlic powder( did not have any fresh)and cornstarch, and as usual I cook the vegetables and meat separately.DELICIOUS!
posted by a cook | on 9/1/2011

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This was a great recipe, very simple but with a lot of flavour and very quick and easy to make!
posted by punkythepuppy | on 9/1/2011

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this recipe was great nice taste i would recommend this recipe very healthy thank kraft
posted by a cook | on 5/16/2011

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This receipe was excellent, even my boyfriend (who is a very picky eater) loved it!
posted by a cook | on 1/26/2011

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Yum! Made it with fresh veggies [peppers, onions, snow peas, carrots, celery] served over basmati rice. A quick week night meal full of flavour!
posted by User29 | on 8/16/2010

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This meal was excellent. I added a bit of cornstarch to thicken up and it was a smash. My husband does not like Asian dressing but he sure loved this. Will definately make it again.
posted by chickybabe | on 5/4/2010

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