Active Time: 15 minutes • Total Time: 20 minutes • Serves: 4
2 bags boil-in-bag whole grain brown rice
2/3 cup hoisin sauce
3 tablespoons less-sodium soy sauce
2 tablespoons refrigerated Gourmet Garden chili pepper spice blend
2 tablespoons water
1 teaspoon cornstarch
2 tablespoons Schnucks canola oil
1 pound flank steak, thinly sliced and each slice cut crosswise into 2-inch pieces
1 package (9 to 10 ounces) fresh spinach
1 can (8 ounces) sliced water chestnuts, drained
4 green onions, coarsely chopped (about 1/3 cup)
1. Prepare rice as label directs.
2. Meanwhile, in small bowl, mix hoisin sauce, soy sauce, chili spice blend, water and cornstarch. In nonstick 12-inch skillet, heat oil over medium-high heat. Add steak and cook 2 to 3 minutes or just until brown on the outside and center is still pink. Transfer beef to plate.
3. Stir soy sauce mixture, then add to same skillet. Stir in spinach, water chestnuts and green onions. Cook until spinach wilts, stirring constantly. Stir in beef with any juices on plate until well combined. Serve beef mixture with rice.
Each serving: about 760 calories, 19 g total fat
(4 g saturated), 85 mg cholesterol, 1290 mg sodium,
103 g carbohydrate, 10 g fiber, 46 g protein