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Stir-Fried Steak and Veggies

 Stir-Fried Steak and Veggies
There's just enough ginger, chili powder and garlic powder in the sauce to spark the taste of this enjoyable steak specialty. For variety, you can substitute chicken or pork for the sirloin. If I'm in a hurry or don't have fresh vegetables on hand, I'll reach for two bags of frozen stir-fry vegetables instead.
4 ServingsPrep/Total Time: 20 min.


  • 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 soy sauce
  • 1 pound beef top sirloin steak, cut into thin strips
  • 2 tablespoons vegetable oil
  • 2 cups broccoli florets
  • 2 cups cauliflowerets
  • 1 large onion, chopped
  • 1 cup sliced carrots
  • Hot cooked rice


  • In a small bowl, whisk together the first eight ingredients until
  • smooth; set aside.
  • In a skillet or wok, stir-fry steak in oil for 3-5 minutes. Add
  • broccoli, cauliflower, onion, carrots and soy sauce mixture; cover
  • and cook for 8 minutes or until vegetables are crisp-tender,
  • stirring occasionally. Serve over rice. Yield: 4 servings.

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Stir-Fried Steak and Veggies (continued)

Nutritional Facts: 1 serving (1 cup) equals 286 calories, 13 g fat (3 g saturated fat), 63 mg cholesterol, 1,008 mg sodium, 17 g carbohydrate, 4 g fiber, 26 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.