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Recipe of the Month – March 2018

March 26th, 2018Blog, Nutrition

Stir-Fried Steak & Veggies

Click on image to download recipe card

 

Yield: 6

INGREDIENTS & AMOUNTS:

3 cups brown rice, cooked

1 tbsp cornstarch

½ cup water, cold

1/4 cup reduced sodium soy sauce

1 tbsp sugar, brown

¾ tsp ginger, ground

½ tsp chili powder

1/4 tsp garlic powder

1/4 tsp pepper, ground, black

1 tbsp oil, canola, divided

16 oz. beef, top sirloin steak, boneless, raw; cut into thin, short strips

16 oz. stir-fry vegetable blend, thawed (or use fresh vegetables)

INSTRUCTIONS:

Cook rice according to package directions.

1. Meanwhile, in a small bowl, mix cornstarch, water, soy sauce, brown sugar and seasonings until smooth.

2. In a large nonstick skillet coated with cooking spray, heat 1/2 tablespoon oil over medium-high heat. Add beef; stir-fry until no longer pink.

3. Remove from pan and set aside.

4. Using same pan, stir-fry vegetables (FROZEN OR FRESH) in remaining oil until crisp-tender.

5. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened.

6. Return beef to pan; heat through.

 

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