Serve this stir-fry over brown rice.
Beef & Vegetable Stir Fry
- 1 pound beef top sirloin steak, cut into 1/2-inch cubes
- 1 package (16 ounces) frozen stir-fry vegetable blend, thawed
- 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 black pepper
- 2 tablespoons canola oil, divided
- In a small bowl, mix cornstarch, water, soy sauce, brown sugar and seasonings until smooth.
- 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 tender.
- 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.
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