Ingredients:

3/4 pound beef flank steak, cut into strips
2 teaspoons cornstarch
3 tablespoons orange marmalade
3/4 teaspoon ground ginger
1 tablespoon canola oil
1 (10 ounce) package frozen broccoli florets, thawed
1 (8 ounce) can sliced water chestnuts, drained
1/4 cup soy sauce
2 cups hot cooked MINUTE Brown Rice
1/4 cup PLANTERS Dry Roasted Peanuts

Method:

Place steak strips in medium bowl. Sprinkle with cornstarch; toss to coat. Add marmalade 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.