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Stir-Fried Steak and Veggies Recipe

Stir-Fried Steak and Veggies Recipe

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.
TOTAL TIME: Prep/Total Time: 20 min. YIELD:4 servings

Ingredients

  • 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

Directions

  • 1. In a small bowl, whisk together the first eight ingredients until smooth; set aside.
  • 2. 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.

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 Pairings

Full-Bodied Red Wine

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