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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Adapted from Kraft Kitchens. brown rice, beef sirloin steak, balsamic vinaigrette dressing, garlic, crushed red pepper or hot pepper sauce, cornstarch, mixed cut-up fresh vegetables (red peppers, broccoli, green onions), lite soy sauce, ground ginger, dry roasted peanuts cvt Ingredients:
2 cups cooked brown rice |
1 lb. beef sirloin steak, well trimmed, cut into thin strips |
1/2 cup balsamic vinaigrette dressing, divided |
2 cloves garlic, minced |
1/4 tsp. crushed red pepper or 1 tsp. hot pepper sauce |
1 tbsp. cornstarch |
5 cups mixed cut-up fresh vegetables (red peppers, broccoli, green onions) |
2 tbsp. lite soy sauce |
1 tsp. ground ginger |
38 g (1/4 cup) dry roasted peanuts, chopped |
Directions:
1. COOK rice as directed on package.
2. TOSS steak with 1 Tbsp. of the dressing, crushed red pepper or hot pepper sauce, and the garlic. Add cornstarch; mix well.
3. HEAT large nonstick skillet sprayed with cooking spray on medium-high heat. Add steak mixture; stir-fry 3 min. or until steak is cooked through. Remove from skillet; cover to keep warm.
4. ADD vegetables, soy sauce, ginger and remaining dressing to skillet; stir-fry 5 min. or until vegetables are crisp-tender. Return steak to skillet; stir-fry 1 min. or until steak is heated through and sauce is thickened, stirring occasionally.
5. Serve over rice. Top with peanuts.
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