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Ingredients
- 2 1/2 tablespoons cornstarch, divided
- 1/4 teaspoon salt
- 3/4 pound lean sirloin beef, trimmed, thinly sliced against the grain
- 2 teaspoons canola oil
- 1 cup reduced-sodium chicken broth, divided
- 5 cups broccoli, florets (about 12 ounce bag)
- 1 tablespoon ginger
- 2 teaspoons minced garlic
- 1/4 teaspoon red pepper flakes, or to taste
- 1/4 cup low-sodium soy sauce
- 1/2 cup water
Details
Servings 4
Preparation time 12mins
Cooking time 24mins
Preparation
Step 1
On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.
Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
Return beef and accumilated juices to pan, toss to coat. Serve.
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