Tuesday, September 22, 2009

Beef and Vegetable Stir-Fry

This is one of my favorite recipes from Kraftfoods.com. It's very easy and very yummy and a little more healthy than a lot of the other stir-fry recipes.

2 cups instant rice - brown or white
1/4 cup lite soy sauce
2 Tbsp. lite Catalina dressing
3/4 tsp. ground ginger (or 1 1/2 tsp. minced fresh ginger root)
1 lb. beef steak cut into thin strips - recommends flank steak but any lean variety will work fine
2 tsp. cornstarch (or 4 tsp. flour)
1 pkg. (16 oz.) frozen stir-fry vegetables (or veggies of your choice), thawed, drained
1/4 cup roasted peanuts (optional)

Cook rice as directed.
Meanwhile, mix soy sauce, dressing, and ginger until well blended and set aside.
Toss meat with cornstarch.
Spray large nonstick skillet with cooking spray, heat on medium-high heat.
Add meat mixture, cook and stir for 3-5 minutes or until meat is cooked through.
Add vegetables and soy sauce mixture, cook and stir 3-5 minutes or until sauce is thickened and vegetables are heated through.
Spoon over rice and top with peanuts.

I find the cooking times tend to need some adjusting depending on how thick your meat is sliced and how well thawed the vegetables are. So it's best to play it by ear.

One other addition you can make is to add 2 Tbsp. orange marmalade and 1/8 tsp. crushed red pepper to the soy sauce mixture for a "Sweet-Heat" version.

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