1-1/2 cups uncooked instant brown rice
1 tablespoon cornstarch
1 tablespoon brown sugar
3/4 teaspoon ground ginger
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 cup cold water
1/4 cup reduced-sodium soy sauce
1 pound beef top sirloin steak, cut into 1/2-inch cubes
2 tablespoons canola oil, divided
1 package (16 ounces) 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 nonstick skillet or wok coated with cooking spray, stir-fry beef in 1 tablespoon oil until no longer pink. Remove and keep warm. Stir-fry vegetables in remaining oil until crisp-tender.
Yield: 6 servings.
Nutrition Facts: 3/4 cup stir-fry with 1/2 cup rice equals 304 calories, 8 g fat (2 g saturated fat), 42 mg cholesterol, 470 mg sodium, 37 g carbohydrate, 3 g fiber, 19 g protein. Diabetic Exchanges: 2 lean meat, 2 vegetable, 1-1/2 starch, 1 fat.