THAI STIR-FRY

Submitted by Sally Bigoness

Makes: 4 Servings

INGREDIENTS

-  Oriental-flavored vegetable cooking spray

-  1 pound round steak, fat trimmed, cut into strips

-  8 green onions and tops, sliced

-  8 ounces broccoli florets

-  8 ounces carrots, thinly sliced

-  1/3 to 2/3 cup Thai peanut sauce

-  1/2 cup reduced-sodium, fat-free beef broth

-  2 teaspoons cornstarch

-  1 package (6.4 oz) Thai coconut ginger rice, cooked, warm

-  1/4 cup finely chopped Cilantro

-  1/4 cup dry roasted peanuts, optional

DIRECTIONS

Spray large skillet with cooking spray; heat over medium heat

until hot. Saute beef until browned, about 5 minutes; remove

from skillet. Add onions, broccoli, and carrots and saute

until crisp-tender, 4 to 5 minutes. Stir in peanut sauce;

stir in combined broth and cornstarch; heat to boiling.

Boil until thickened, about 1 minute; stir in beef.

Serve mixture over rice; sprinkle with cilantro and peanuts.