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Stir Fried Steak and Veggies

Serve over rice - Yield: 6 servings

Recipe courtesy of Beaver Creek Farm


  • 1 Tb cornstarch

  • 1 Tb brown sugar

  • 3/4 tsp ground ginger

  • 1/2 tsp chili powder

  • 1/4 tsp garlic powder

  • 1/4 tsp pepper

  • 1/2 cup cold water

  • 1/4 cup reduced-sodium soy sauce

  • 1 lb beef top sirloin steak (sliced into thin strips)

  • 2 Tb canola oil (divided)

  • 1 package (16 oz) frozen stir-fry vegetables


  1. In a small bowl, combine the cornstarch, brown sugar and seasonings. Stir in water and soy sauce until smooth; set aside.

  2. In a large nonstick skillet, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and keep warm.

  3. Stir-fry vegetables in remaining oil until crisp-tender.

  4. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened.

  5. Add beef; heat through.

  6. Serve with rice.


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