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2 cups instant brown rice, uncooked
1/4 cup lite soy sauce
2 Tbsp. Fat Free Catalina Dressing
3/4 tsp. ground ginger
1 lb. beef flank steak, cut into thin strips (I used round steaks with the fat trimmed off, it worked well)
2 tsp. cornstarch
1 bag (16 oz.) frozen stir-fry vegetables, thawed, drained
1/4 cup dry roasted peanuts
PREPARE rice as directed on package. Meanwhile, mix soy sauce, dressing and ginger until well blended; set aside.
TOSS steak with cornstarch. Spray large nonstick skillet with cooking spray; heat on medium-high heat. Add steak mixture; cook and stir 3 min. or until steak is cooked through. Add vegetables and soy sauce mixture; cook and stir 3 min. or until sauce thickens and vegetables are heated through.
SERVE steak mixture over rice; top with peanuts.
Makes 4 servings, 440 calories each, very filling! I used 1/3 cup soy sauce and 3 tbsp dressing, just to add a bit more sauce, and it turned out great. If you can't find stir-fry vegetables, use whatever you like - I used broccoli & baby carrots, yummm.