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Beef and Vegetable Stir-Fry

Prep Time:
10 min

Total Time:
25 min

Makes:
4

1-1/2 cups instant white rice, uncooked

1/4 cup lite soy sauce

2 Tbsp. KRAFT CALORIE-WISE CATALINA Dressing

3/4 tsp. ground ginger

1 lb. beef flank steak, cut into thin strips

2 tsp. cornstarch

1 bag (750 g) frozen oriental mixed vegetables, thawed, drained

1/4 cup dry roasted peanuts

PREPARE rice as directed on package. Meanwhile, mix soy sauce, dressing and ginger until well blended; set aside.

TOSS steak with cornstarch. Spray large nonstick skillet with cooking spray; heat on medium-high heat. Add steak mixture; cook and stir 3 min. or until steak is cooked through. Add vegetables and soy sauce mixture; cook and stir 3 min. or until sauce thickens and vegetables are heated through.

SERVE steak mixture over rice; top with peanuts.

Kraft Kitchens Tips

Sweet-Heat Version

Add 2 Tbsp. orange marmalade and 1/8 tsp. crushed red pepper to the soy sauce mixture.

K:47382v1ec:91738

(36)

Rated

by heata21 on 10/16/2008
" It was very good...subsituted fresh veggies for the frozen veggies and a few extra spices...it was excellent"

See All Ratings and Comments

Serving Size = 2 cups (500 mL)

Nutritional Information

Calories

440

Total fat

14 g

Sodium

860 mg

Carbohydrate

43 g

Dietary fibre

3 g

Protein

35 g

Vitamin A

20 %DV

Vitamin C

90 %DV

Calcium

8 %DV

Iron

35 %DV

Diabetes Food Choices

2-1/2 Carbohydrates + 3-1/2 Meat & Alternatives

Nutrition Bonus

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