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

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4.5 16 18
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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


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


  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

Full-Bodied Red Wine

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

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shauckogs92 User ID: 8239198 242838
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."

riverwoman User ID: 7667256 226508
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!"

carolanne1210 User ID: 3617870 226229
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."

mindysmama User ID: 6929696 226225
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."

Angel182009 User ID: 6228642 220547
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."

dinglefritz User ID: 3129013 93271
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."

Karamelpisces User ID: 3645479 103373
Reviewed Apr. 4, 2013

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

christinem0616 User ID: 5343692 210279
Reviewed Feb. 27, 2012

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

TE81 User ID: 5351607 103370
Reviewed Jan. 9, 2012

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

joedebfry User ID: 265172 175332
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!"

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