Beef and Vegetable Skillet Stir-Fry

• 1-1/2 cups long-grain white rice, uncooked
• 2 Tbsp. cornstarch
• 1 cup fat-free reduced-sodium beef broth
• 1/2 cup KRAFT Asian Toasted Sesame Dressing, divided
• 2 Tbsp. oil, divided
• 1 lb. boneless beef sirloin steak, thinly sliced Whole Foods 1 lb For $7.99 thru 02/09
• 1 each green and red pepper, cut into thin strips
• 2 cloves garlic, minced
• 1 can (15 oz.) baby corn, drained
• 1 can (8 oz.) sliced water chestnuts, drained
• 1 tsp. sesame seed

1. Cook rice as directed on package, omitting salt.
2. Meanwhile, whisk cornstarch, broth and 1/4 cup dressing until blended.
3. Heat 1 Tbsp.
4. oil in large skillet on medium heat.
5. Add meat; stir-fry 5 to 8 min.
6. or until done.
7. Remove from skillet; cover to keep warm.
8. Add remaining oil to skillet.
9. Add peppers and garlic; stir-fry 3 to 5 min.
10. or until peppers are crisp-tender.
11. Add corn and water chestnuts; stir-fry 5 to 7 min.
12. or until heated through.
13. Add meat, broth mixture and remaining dressing; stir-fry 5 min.
14. or until heated through.
15. Serve with rice.

longgrain white rice, cornstarch, beef broth, sesame dressing, oil, boneless beef sirloin steak, red pepper, garlic, baby corn, water chestnuts, sesame seed

Taken from www.kraftrecipes.com/recipes/beef-vegetable-skillet-stir-fry-171336.aspx (may not work)