Stir-Fried Steak and Veggies

There's just enough ginger, chili powder and garlic powder in the sauce to spark the taste of this enjoyable steak specialty. For variety, you can substitute chicken or pork for the sirloin. When you're in a hurry or don't have fresh vegetables on hand, reach for two bags of frozen stir-fry vegetables instead.

Yield

4 servings

Ingredients

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 soy sauce
1 pound beef top sirloin steak, cut into thin strips
2 tablespoons vegetable oil
2 cups broccoli florets
2 cups cauliflowerets
1 large onion, chopped
1 cup sliced carrots
hot cooked rice

Directions

In a small bowl, whisk together the first eight ingredients until smooth; set aside.

In a skillet or wok, stir-fry steak in oil for 3 to 5 minutes. Add broccoli, cauliflower, onion, carrots and soy sauce mixture; cover and cook for 8 minutes or until vegetables are crisp-tender, stirring occasionally. Serve over rice.

Estimated Time

Preparation/Total Time: 20 minutes

Nutritional Information

Amount per serving (1 cup): Calories 286, Fat 13 g (Saturated Fat 3 g), Cholesterol 63 mg, Sodium 1,008 mg, Carbohydrate 17 g, Fiber 4 g, Protein 26 g.

Recipe Courtesy Of

Taste of Home

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