I picked this up from Taste of Home's Healthy Cooking magazine. (I highly recommend Taste of Home, Simple and Delicious, and Healthy Cooking magazines by Reiman Publications.) My kids tore it up.
1 1/2 cups uncooked instant brown rice (2 pouches)
1 Tbs cornstarch
1 Tbs brown sugar (I ran out and subbed 1 Tbs white sugar with 3 drops of unsulphured molasses)
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 boneless beef sirloin steak, cut into 1/2 in strips
2 Tbs canola oil
1 pkg frozen stir fry vegetable blend, thawed
1. Cook rice according to package directions. Meanwhile, 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 non-stick skillet or wok, warm the pan 2-3 minutes, then add ONE Tbs canola oil. Add beef immediately. Cook on medium heat until no longer pink. Remove meat and keep warm. Add 2nd Tbs of canola oil. Add vegetables to skillet and stir-fry until crisp tender.
3. Stir cornstarch mixture and add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve over rice.
300 calories per serving! 19g protein! Serves 4.
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