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Stir-Fried Steak & Veggies

Stir-Fried Steak & Veggies
Are you ready for this? Convenience products combine with simple seasonings for a healthful meal our taste panel raved about. And it can be ready in under 30 minutes for tonight! Vicky Priestley - Alum Creek, West Virginia
6 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1-1/2 cups uncooked instant brown rice
  • 1 tablespoon cornstarch
  • 1 tablespoon brown sugar
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 cup cold water
  • 1/4 cup reduced-sodium soy sauce
  • 1 pound beef top sirloin steak, cut into 1/2-inch cubes
  • 2 tablespoons canola oil, divided
  • 1 package (16 ounces) frozen stir-fry vegetable blend, thawed

Directions

  • Cook rice according to package directions. Meanwhile, in a small
  • bowl, combine the cornstarch, brown sugar and seasonings. Stir in
  • water and soy sauce until smooth; set aside.
  • In a large nonstick skillet or wok coated with cooking spray,
  • stir-fry beef in 1 tablespoon oil until no longer pink. Remove and
  • keep warm. Stir-fry vegetables in remaining oil until crisp-tender.
  • Stir cornstarch mixture and add to the pan. Bring to a boil; cook and
  • stir for 2 minutes or until thickened. Add beef; heat through. Serve
  • with rice. Yield: 6 servings.
© Taste of Home 2013

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Stir-Fried Steak & Veggies (continued)

Nutrition Facts: 3/4 cup stir-fry with 1/2 cup rice equals 304 calories, 8 g fat (2 g saturated fat), 42 mg cholesterol, 470 mg sodium, 37 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
© Taste of Home 2013