Stir-Fried Steak & Veggies Recipe
- 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
- 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.
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.
Reviews for Stir-Fried Steak & Veggies
"Preparation was a snap! My husband isn’t always a fan of stir frys, but we both enjoyed this one because it has a little kick. Definitely double the sauce!"
"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!"
"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."
"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 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."
"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."
"This has become a regular to our weekly menu."
"I doubled the sauce and our family loved it!"
"This was a very tasty and simple recipe. The whole family loved it. Will definitely make this again."