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2 lb. (900 g) beef flank steak
1 large yellow onion, chopped
1 cup 25%-less-sodium beef broth
1/2 cup orange juice
1/2 cup Kraft Mandarin Orange with Sesame Dressing
1/4 cup packed brown sugar
2 Tbsp. grated gingerroot
2 Tbsp. reduced-sodium soy sauce
4 cups tightly packed baby spinach leaves
1 cup bean sprouts
2 green onions, sliced
5-1/3 cups hot cooked brown rice
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How do I make it ?
Place steak in slow cooker; top with yellow onions. Mix next 6 ingredients; pour over onions.
Cook on LOW 6 to 7 hours (or on HIGH 3 to 3-1/2 hours). Remove steak from slow cooker; cut across the grain into thin slices. Return to slow cooker.
Add all remaining ingredients except rice; mix lightly. Serve with rice.
Kraft Kitchen Tips!
Serve with hot cooked brown rice.
Prepare as directed, substituting stewing beef for the flank steak. No need to slice before mixing with spinach, sprouts and green onions as directed.
Refrigerate leftovers. Spoon onto rice paper sheets or Boston lettuce leaves just before serving; drizzle with additional dressing. Wrap up and enjoy as part of your lunch or snack.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 3 g
Cholesterol 35 mg
Sodium 400 mg
Carbohydrate 46 g
Fibre 3 g
Sugars 13 g
Protein 30 g
8 servings, 3/4 cup (175 mL) meat mixture and 2/3 cup (150 mL) rice each
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.