Stir-Fried Steak & Veggies |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Are you ready for this? Convenience products combine with simple seasonings for a healthful meal our taste panel raved about. 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 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 reduced-sodium soy sauce |
1 pound beef top sirloin steak, cut into 1/2-inch cubes |
2 tablespoons canola oil, divided |
1 package (16 ounces) frozen stir-fry vegetable blend, thawed |
Directions:
1. Cook rice according to package directions. Meanwhile, in a small bowl, combine the cornstarch, brown sugar and seasonings. Stir in water and soy sauce until smooth; set aside.
2. In a large nonstick skillet or wok coated with cooking spray, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry vegetables in remaining oil until crisp-tender.
3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice. Yield: 6 servings.
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