2 cups MINUTE® Brown Rice, uncooked
1 lb. beef flank steak, cut into strips
2 tsp. cornstarch
1/4 cup orange juice
1 tsp. ground ginger
1 tbsp. vegetable oil
1 pkg. (10 oz.) frozen broccoli florets, thawed
1 can (8 oz.) sliced water chestnuts, drained
1/4 cup reduced-sodium soy sauce
1/4 cup dry-roasted peanuts (optional)

Prepare rice according to package directions.

Place steak strips in medium bowl.  Sprinkle with cornstarch; toss to coat.  Add orange juice 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, if desired.

Cook's Note: To make slicing easier, place steak in freezer for 30 minutes to 1 hours before cutting into strips.

Serves 4.

© 2009 and ®/™ Riviana Foods Inc., used with permission.

Submitted by: Minute Rice