Stir-fried Steak and Veggies

1 lb boneless sirloin steak, thinly sliced (can also use chicken or pork)
2 cups broccoli florets
2 cups cauliflower florets
2 cups carrots, chopped

1 large onion, sliced
2 cloves garlic, minced
½ cup cold water
2 tablespoons corn starch
1/4 cup soy sauce
1/2 tsp black pepper
1 Tbs brown sugar
¾ tsp ground ginger
½ tsp chili powder




Wisk together cornstarch, brown sugar, ground ginger, chili powder, garlic powder, pepper, water and soy sauce until smooth; set aside. In hot skillet, stir-fry steak in 2 tablespoons olive oil 3 to 5 minutes, then add vegetables and soy sauce mixture. Cover and cook 8 minutes, or until vegetables are crisp-tender. Serve over brown rice. For fresh vegetables, you can substitute 2 bags of frozen vegetables.

Serves 4
"McClellan Family Cookbook"