Orange-Ginger Beef Stir Fry

• 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, drained
• 1 can/jar (8 oz.) sliced water chestnuts, drained
• 1/4 cup low sodium soy sauce
• 2 cups hot cookedinstant brown rice
• 1/4 cup PLANTERS Dry Roasted Peanuts Rite Aid Buy 1 Get 1 Free thru 02/06
• 32 fl oz (4 cups) , favorite flavor

1. PLACE steak strips in medium bowl.
2. Sprinkle with cornstarch; toss to coat.
3. Add marmalade and ginger; stir until well blended.
4. HEAT oil in large nonstick skillet on medium-high heat.
5. Add steak mixture; stir-fry 4 to 5 min.
6. or until steak is cooked through.
7. Reduce heat to medium-low.
8. ADD broccoli, water chestnuts and soy sauce; mix well.
9. Cover; simmer 5 min.
10. or until thickened, stirring frequently.
11. SERVE over rice; sprinkle with peanuts.
12. ENJOY meal with 8 fl.
13. oz.
14. Crystal Light per serving.

beef flank steak, cornstarch, orange marmalade, ground ginger, canola oil, broccoli florets, soy sauce, hot cookedinstant brown rice, peanuts, favorite flavor

Taken from www.kraftrecipes.com/recipes/orange-ginger-beef-stir-fry-90692.aspx (may not work)