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Stir-Fried Steak & Veggies

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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    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

Directions

  • Cook rice according to package directions. Meanwhile, 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 crisp-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. Serve with rice.
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Reviews

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Average Rating:
  • Jerelin
    Jan 7, 2019

    Haven't tried this yet, but I love stir frying. I would prefer using fresh veggies, though.

  • xlsalbums
    May 26, 2018

    I really liked this recipe. It was easy and tasty. Yum.

  • doreensanzone
    Jan 11, 2018

    Preparation was a snap! My husband isn’t always a fan of stir frys, but we both enjoyed this one because it has a little kick. Definitely double the sauce!

  • shauckogs92
    Jan 29, 2016

    This was quick and easy and delicious too! I enjoy making dinner every night but sometimes it is nice to NOT be in the kitchen for hours and still enjoy a good meal.

  • riverwoman
    May 18, 2015

    This sauce is so delicious and was not too sweet. I followed suggestions from others reviews and doubled the sauce. I used red pepper flakes instead of chili powder and 2 cloves of fresh garlic instead of the powder. I also used fresh vegetables: onion , sliced carrots, sliced mushrooms and broccoli florets which took extra time but is so worth it. I used Costco deli chicken breast meat as that was what I had on hand. I do not like Minute Rice, so I used regular long grain rice instead. I topped this with some nuts and it was wonderful!!!I will definitely be making this recipe again, using my adjustments. Next time I plan to add some water chestnuts and try it with the beef. The flavor of this sauce is so good, and the left-overs were great too. Thank you for sharing this recipe that can be adapted in so many ways. Just remember to double the sauce!

  • carolanne1210
    May 12, 2015

    Very good. I also used fresh ginger and garlic, and red pepper flakes. But don't think it's necessary to scold someone for using quick ingredients in a quick recipe! And I don't like instant rice, so I used regular brown rice, which does add to the prep time, but that's okay!Next time I might try some enoki mushrooms.

  • mindysmama
    May 12, 2015

    We loved this recipe. I also doubled the sauce and used fresh mushrooms, onions, red and green bell peppers and broccoli. If I had snow peas It would have been a good addition. Thanks for the post I love recipes that you can be creative with.

  • Angel182009
    Feb 15, 2015

    My family love this recipe. I will be making it quite a bit. The only thing I would do different next time is add another pack of vegetables.

  • dinglefritz
    May 4, 2013

    I'm sorry, but it doesn't take that long to grate some fresh ginger, which keeps quite well in the fridge - and mince fresh garlic! Plus, chili powder? The taste was acceptable, but needed red pepper flakes rather than chili powder and the 'texture', with all the powdered seasonings, was powdery/grainy. Also, fresh veggies take only a few minutes to chop.

  • Karamelpisces
    Apr 4, 2013

    This has become a regular to our weekly menu.