Orange-Ginger Beef Stir-Fry
3/4 lb. (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
1 can (8 oz.) sliced water chestnuts, drained
1/4 cup reduced sodium soy sauce
2 cups hot cooked MINUTE Brown Rice
1/4 cup PLANTERS Dry Roasted Peanuts
PLACE steak strips in medium bowl. Sprinkle with cornstarch; toss to coat. Add marmalade and ginger; stir until well blended.
HEAT oil in large nonstick skillet on medium-high heat. Add steak mixture; stir-fry 4 to 5 minutes or until steak is cooked through. Reduce heat to medium-low.
ADD broccoli, water chestnuts and soy sauce; mix well. Cover; simmer 5 minutes or until thickened, stirring frequently.
SERVE over rice; sprinkle with peanuts.
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