Steak Stir Fry

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

cashews (optional)

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.

3.Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add beef; heat through. Serve with rice. 

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.