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Stir-Fried Steak & Veggies Recipe

Stir-Fried Steak & Veggies Recipe

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. YIELD: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

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.

Nutritional Facts

3/4 cup stir-fry with 1/2 cup rice: 304 calories, 8g fat (2g saturated fat), 42mg cholesterol, 470mg sodium, 37g carbohydrate (3g sugars, 3g fiber), 19g protein Diabetic Exchanges:1-1/2 starch, 2 lean meat, 2 vegetable, 1 fat

Reviews for Stir-Fried Steak & Veggies

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MY REVIEW
Reviewed Jan. 29, 2016

"This was quick and easy and delicious too! I enjoy making dinner every night but sometimes it is nice to NOT be in the kitchen for hours and still enjoy a good meal."

MY REVIEW
Reviewed May. 18, 2015

"This sauce is so delicious and was not too sweet. I followed suggestions from others reviews and doubled the sauce. I used red pepper flakes instead of chili powder and 2 cloves of fresh garlic instead of the powder. I also used fresh vegetables: onion , sliced carrots, sliced mushrooms and broccoli florets which took extra time but is so worth it. I used Costco deli chicken breast meat as that was what I had on hand. I do not like Minute Rice, so I used regular long grain rice instead. I topped this with some nuts and it was wonderful!!!

I will definitely be making this recipe again, using my adjustments. Next time I plan to add some water chestnuts and try it with the beef. The flavor of this sauce is so good, and the left-overs were great too. Thank you for sharing this recipe that can be adapted in so many ways. Just remember to double the sauce!"

MY REVIEW
Reviewed May. 12, 2015

"Very good. I also used fresh ginger and garlic, and red pepper flakes. But don't think it's necessary to scold someone for using quick ingredients in a quick recipe! And I don't like instant rice, so I used regular brown rice, which does add to the prep time, but that's okay!

Next time I might try some enoki mushrooms."

MY REVIEW
Reviewed May. 12, 2015

"We loved this recipe. I also doubled the sauce and used fresh mushrooms, onions, red and green bell peppers and broccoli. If I had snow peas It would have been a good addition. Thanks for the post I love recipes that you can be creative with."

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."

MY REVIEW
Reviewed Jan. 2, 2012

"After reading the comments of others, I tried this recipe but substituted fresh vegetables. I used cubed chicken breast instead of steak. I added a little crushed red pepper. We loved it! I rated it 4 stars because the frozen vegetables would have been mushy, as someone else previously commented. I will definitely make this again!"

MY REVIEW
Reviewed Apr. 28, 2011

"Delicious! I used a combination of fresh beef and a bit of leftover steak from the night before. I also used a fresh veggies and everyone loved it."

MY REVIEW
Reviewed Sep. 23, 2010

"I agree-- fresh veggies or even canned (baby corn and water chestnuts) make a huge difference. You can use any you like and change it up easily. Bell peppers, onions, squash, broccoli, I've tried many combos and the sauce is great with all of them. I also used a thin steak and cut the meat into strips instead of cubes."

MY REVIEW
Reviewed Mar. 15, 2010

"I make this dish once a week we like it so much. The only difference is I always use fresh veggies (whatever I have on hand) and I have also made it with chicken and shrimp."

MY REVIEW
Reviewed Feb. 24, 2010

"I really like how this dish is seasoned, the only thing I added was a sprinkling of crushed red pepper flakes. The reason I gave it a 4 is because the frozen veggies resulted in a mushy texture. The next time I make this dish I will take the time to chop fresh veggies. This dish is seasoned so nicly that it's worth taking the time to do the extra step."

MY REVIEW
Reviewed Aug. 4, 2009 Edited Sep. 25, 2009

"I love this recipe! The addition of chili powder adds a nice spicy taste to this stir fry dish. it is great for health conscious me!

Rosie O"

MY REVIEW
Reviewed Mar. 13, 2009

"My family loved this recipe and it was easy to make. The flavor was great!

Vicky B., Wichita, KS."

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Wine Pairings

Full-Bodied Red Wine

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