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
Category: Main Dish
Cuisine: not set
1-1/2 cups uncooked Minute(r) 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
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