Stir-Fried Steak & Veggies Recipe

By ldelmas

Nutritional Facts
3/4 cup stir-fry with 1/2 cup rice equals 304 calories, 8 g fat (2 g saturated fat), 42 mg cholesterol, 470 mg sodium, 37 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.

Ingredients

• 1-1/2 cups uncooked Minute® 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

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

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.