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BEEF & BROCCOLI STIR-FRY
2 cups MINUTE® Brown Rice, uncooked
1 lb. beef flank steak, cut into strips
2 tsp. cornstarch
1/4 cup orange juice
1 tsp. ground ginger
1 tbsp. vegetable oil
1 pkg. (10 oz.) frozen broccoli florets, thawed
1 can (8 oz.) sliced water chestnuts, drained
1/4 cup reduced-sodium soy sauce
1/4 cup dry-roasted peanuts (optional)
Prepare rice according to package directions.
Place steak strips in medium bowl. Sprinkle with cornstarch; toss to coat. Add orange juice 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, if desired.
Cook's Note: To make slicing easier, place steak in freezer for 30 minutes to 1 hours before cutting into strips.
