- 2 cups instant brown rice, uncooked
- 1 pound beef sirloin steak, well trimmed, cut into thin strips
- 1/2 cup KRAFT Balsamic Vinaigrette Dressing, divided
- 2 cloves garlic, minced
- 1 tablespoon cornstarch
- 5 cups mixed cut-up fresh vegetables (red peppers, broccoli, green onions)
- 2 tablespoons lite soy sauce
- 1 teaspoon ground ginger
- 1/4 cup PLANTERS Dry Roasted Peanuts, chopped
- Cook rice as directed on package.
- Meanwhile, toss steak with 1 Tbsp. of the dressing and the garlic. Add cornstarch; mix well. Heat large nonstick skillet sprayed with cooking spray on medium-high heat. Add steak mixture; stir-fry 3 min. or until steak is cooked through. Remove from skillet; cover to keep warm.
- Add vegetables, soy sauce, ginger and remaining dressing to skillet; stir-fry 5 min. or until vegetables are crisp-tender. Return steak to skillet; stir-fry 1 min. or until steak is heated through and sauce is thickened, stirring occasionally. Serve over rice. Top with peanuts.