Ingredients
1-1/2 cups uncooked instant brown rice1 tablespoon cornstarch1/2 cup cold water1/4 cup reduced-sodium soy sauce1 tablespoon brown sugar3/4 teaspoon ground ginger1/2 teaspoon chili powder1/4 teaspoon garlic powder1/4 teaspoon pepper2 tablespoons canola oil, divided1 pound beef top sirloin steak, cut into 1/2-inch cubes1 package (16 ounces) frozen stir-fry vegetable blend, thawed
Preparation
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.
