Beef and Vegetable Skillet Stir-Fry

• 2 Tbsp. corn starch
• 1 cup 25%-less-sodium beef broth
• 1/2 cup Kraft Asian Sesame Dressing
• 2 Tbsp. oil, divided
• 1 lb. (450 g) 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./425 g) baby corn, drained
• 1 can (227 mL) sliced water chestnuts, drained
• 1 tsp. sesame seed
• 4 cups hot cooked long-grain white rice

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

corn starch, sesame dressing, oil, boneless beef sirloin steak, red pepper, garlic, baby corn, water chestnuts, sesame seed, hot cooked

Taken from www.kraftrecipes.com/recipes/beef-vegetable-skillet-stir-fry-174790.aspx (may not work)