Follow along with Simply Cookin' Chef Mitzi Stinson to make Beef-Fried Rice, a delicious 20-minute stir-fry for any night of the week.

Why order takeout when you can make it at home in less time? Plus, this entrée is low in fat and packed with veggies and vitamin C, something a restaurant can't promise.

Party Tip: Make the stir-fry vegetarian style and cook up a variety of add-ins on the side - beef, chicken, pork or tofu. Let people make their own bowl with the add-in of their choice.

Difficulty: Easy

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 4 servings

Recipe courtesy Kraft Kitchens - Kraft Foods Inc.

1 lb. boneless beef sirloin steak, thinly sliced

2 cups frozen stir-fry vegetables

1 cup fat-free, reduced sodium chicken broth

3T light Catalina (or French) dressing

2T light soy sauce

2 cups instant brown rice, uncooked

1 can (11oz.) mandarin orange segments, drained

1/3 cup chopped green onions

1 pinch of crushed red pepper flakes

Mitzi recommends adding the following ingredients to jazz it up:

1/2 tsp. each garlic powder and onion powder

Brown steak in nonstick wok or large skillet sprayed with cooking spray on high heat 3 min.

Add stir-fry vegetables, dressing, soy sauce, broth, garlic powder, onion powder, rice and red pepper flakes; stir.

Bring to boil; cover. Simmer 5 minutes.

Remove from heat. Let stand 5 minutes.

Add oranges and onions; fluff with fork.