Name: Stir-Fried Steak & Veggies
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6 servings
Ingredients: 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

Here's a stir-fry that's even faster than Chinese takeout. It's easy, filling and a winner every time. 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

1/2 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

Instructions

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, 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.