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Stir-Fried Steak & Veggies Recipe
Stir-Fried Steak & Veggies Recipe photo by Taste of Home

Stir-Fried Steak & Veggies Recipe

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Here's a stir-fry that's even faster than Chinese takeout. It's easy, filling and a winner every time. And it can be ready in under 30 minutes for tonight! —Vicky Priestley, Alum Creek, West Virginia
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 6 servings

Ingredients

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

Nutritional 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.

Directions

  1. Cook rice according to package directions. Meanwhile, in a small bowl, mix cornstarch, water, soy sauce, brown sugar and seasonings until smooth.
  2. In a large nonstick skillet coated with cooking spray, heat 1 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink. Remove from pan. Stir-fry vegetables in remaining oil until crisp-tender.
  3. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice. Yield: 6 servings.
Originally published as Stir-Fried Steak & Veggies in Healthy Cooking February/March 2009, p55

Nutritional 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.

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

Reviews for Stir-Fried Steak & Veggies

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (10)
4 Star
 (3)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 15, 2015

"My family love this recipe. I will be making it quite a bit. The only thing I would do different next time is add another pack of vegetables."

MY REVIEW
Reviewed May. 4, 2013

"I'm sorry, but it doesn't take that long to grate some fresh ginger, which keeps quite well in the fridge - and mince fresh garlic! Plus, chili powder? The taste was acceptable, but needed red pepper flakes rather than chili powder and the 'texture', with all the powdered seasonings, was powdery/grainy. Also, fresh veggies take only a few minutes to chop."

MY REVIEW
Reviewed Apr. 4, 2013

"This has become a regular to our weekly menu."

MY REVIEW
Reviewed Feb. 27, 2012

"I doubled the sauce and our family loved it!"

MY REVIEW
Reviewed Jan. 9, 2012

"This was a very tasty and simple recipe. The whole family loved it. Will definitely make this again."

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