Beef and Vegetable Stir-Fry

• 2 cups instant brown rice, uncooked
• 1/4 cup lite soy sauce
• 2 Tbsp. KRAFT Lite CATALINA Dressing
• 3/4 tsp. ground ginger
• 1 lb. beef flank steak, cut into thin strips
• 2 tsp. cornstarch
• 1 pkg. (16 oz.) frozen stir-fry vegetables, thawed, drained
• 1/4 cup PLANTERS Dry Roasted Peanuts Rite Aid Buy 1 Get 1 Free thru 02/06

1. Cook rice as directed on package, omitting salt.
2. Meanwhile, mix soy sauce, dressing and ginger until blended; set aside.
3. Toss meat with cornstarch; cook and stir in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min.
4. or until done.
5. Add vegetables and soy sauce mixture; cook and stir 3 min.
6. or until sauce is thickened and vegetables are heated through.
7. Spoon over rice; top with nuts.

instant brown rice, soy sauce, dressing, ground ginger, beef flank steak, cornstarch, vegetables, peanuts

Taken from www.kraftrecipes.com/recipes/beef-vegetable-stir-fry-90960.aspx (may not work)