Orange Ginger Beef
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| 3/4 lb. (12 oz.) beef flank steak, cut into strips |
| 2 tsp. cornstarch |
| 3 Tbsp. orange marmalade |
| 3/4 tsp. ground ginger |
| 1 Tbsp. canola oil |
| 1 pkg. (10 oz.) frozen broccoli florets, thawed |
| 1 can (8 oz.) sliced water chestnuts, drained |
| 1/4 cup reduced sodium soy sauce |
| 2 cups hot cooked MINUTE Brown Rice |
| 1/4 cup PLANTERS Dry Roasted Peanuts |
|
| PLACE steak strips in medium bowl. Sprinkle with cornstarch; toss to coat. Add marmalade and ginger; stir until well blended. |
| HEAT oil in large nonstick skillet on medium-high heat. Add steak mixture; stir-fry 4 to 5 minutes or until steak is cooked through. Reduce heat to medium-low. |
| ADD broccoli, water chestnuts and soy sauce; mix well. Cover; simmer 5 minutes or until thickened, stirring frequently. |
| SERVE over rice; sprinkle with peanuts. | |
Compliments of Kraft Foods.
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