Orange-Thai Beef Stir-Fry
1lb flank steak, cut into strips
2 tsp cornstarch
3 TB orange marmalade
1 tsp Signature Spices Golden Thai Rub
1 TB 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 Brown Rice, cooked
1/4 cup Dry Roasted Peanuts
Place steak strips in medium bowl. Sprinkle with cornstarch; toss to coat. Add
marmalade and Signature Spices Golden Thai Rub; 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.
