Beef and Broccoli Stir Fry (WW 5 points)

Ingredients

• 2 1/2 tbsp of cornstarch, divided
• 1/4 tsp table salt
• 3/4 lb , lean, trimmed beef strip striploin, thinly sliced against the grain
• 2 tsp canola oil
• 1 cup reduced sodium chicken broth divided
• 5 cups of broccoli florets (about a 375g (12 oz) bag)
• 1 tbsp fresh minced ginger root
• 2 tsp minced garlic
• 1/4 tsp red pepper flakes or to taste
• 1/4 cup low sodium soy sauce
• 1/2 cup water

Preparation

Step 1

On a plate, combine 2 tbsp cornstarch and salt, add beef and toss to coat.

Heat oil in large nonstick wok or deep skillet over medium-high heat. Add beef; 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 of food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a 1 tbsp 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 tbsp 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 accumulated juices to pan; toss to coat.