Stir-Fried Steak & Veggies
TOTAL TIME: Prep/Total Time: 25 min.
YIELD: 6 servings.
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
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, 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.
© 2024 RDA Enthusiast Brands, LLC