GINGER-BEEF STIR-FRY

By Vanetta

Ingredients

• 8 ounces beef top round steak
• 1/2 cup reduced-sodium beef broth
• 3 tablespoons reduced-sodium soy sauce
• 2 1/2 teaspoons cornstarch
• 1 teaspoon sugar
• 1 teaspoon grated fresh ginger
• Nonstick cooking spray
• 1 1/4 pounds fresh asparagus spears, trimmed and cut into 2” pieces (3 cups), or 3 cups small broccoli florets
• 1 1/2 cups sliced fresh mushrooms
• 4 green onions, bias-sliced into 2-inch lengths (1/2 cup)
• 1 tablespoon cooking oil
• 2 cups hot cooked brown rice

Preparation

Step 1

If desired, partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into bite-size strips. Set aside. For the sauce, in a small bowl stir together the beef broth, soy sauce, cornstarch, sugar, and ginger; set aside. Lightly coat an unheated wok or large skillet with nonstick cooking spray. Preheat over medium-high heat. Add asparagus, mushrooms, and green onions. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from wok or skillet. Carefully add the oil to wok or skillet. Add beef; stir-fry for 2 to 3 minutes or until brown. Push the beef from center of the wok or skillet. Stir sauce. Add sauce to center of wok or skillet. Cook and stir until thickened and bubbly. Return vegetables to wok or skillet. Stir all ingredients together to coat with sauce; heat through. Serve immediately over hot cooked brown rice.