Prep Time: 10 min Total Time: 20 min Makes: 4 servings
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.
KRAFT KITCHENS TIPS Stocking Your Kitchen Keep the broccoli stocked in your freezer for use in this in-a-minute stir-fry. Cooking Know-How To make slicing easier, place steak in freezer for 30 minutes to 1 hour before cutting into slices.
NUTRITION INFORMATIONNutrition (per serving) Calories 430 Total fat 15 g Saturated fat 3.5 g Cholesterol 35 mg Sodium 600 mg Carbohydrate 53 g Dietary fiber 5 g Sugars 9 g Protein 22 g Vitamin A 30 %DV Vitamin C 70 %DV Calcium 6 %DV Iron 20 %DV
