Marinating thin strips of boneless steak in roasted red pepper dressing is how to get the terrific flavor in this Beef & Cabbage Stir-Fry.
What You Need
Original recipe yields 4 servings
1/2 cup KRAFT Italian Roasted Red Pepper Dressing, divided
1 lb. boneless beef sirloin steak, cut into thin strips
5 cups shredded cabbage
1 onion, chopped
1 small green pepper, cut into strips
1 carrot, cut into thin slices
1 stalk celery, sliced
1 clove garlic, minced
2 cups hot cooked long-grain brown rice
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Let's Make It
Pour 1/4 cup dressing over meat in shallow dish; stir to evenly coat meat with dressing. Refrigerate 10 min.
Remove meat from dressing; discard dressing. Cook and stir meat in 12-inch wok or large skillet 4 to 5 min or until done. Remove from skillet; cover to keep warm. Add vegetables and garlic to skillet; cook and stir 10 min. or until vegetables are crisp-tender.
Return meat to skillet; stir in remaining dressing. Serve over rice.
Do not overcook the cabbage since it will lose its color and crisp texture.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.