Menu Enter a recipe name, ingredient, keyword...



Google Ads
Rate this recipe 5/5 (1 Votes)


  • 1/2 cup soy sauce
  • 2 tbsp. lemon juice
  • 1 tbsp. cornstarch
  • 1 tbsp. firmly packed dark brown sugar
  • 1 clove garlic, crushed
  • 1 tsp. black pepper
  • 2 tbsp. vegetable oil, divided
  • 2 lb. top sirloin, sliced 1/4 inch thick
  • 1 medium onion, thinly sliced
  • 2 medium heads of broccoli
  • 2 tsp. grated fresh gingerroot



Step 1

1. In a small bowl, combine soy sauce, lemon juice, cornstarch, dark brown sugar, garlic and pepper. Set aside.
2. Heat 1 tbsp. vegetable oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until almost cooked through, about 2 minutes. Transfer beef to a plate and cover to keep warm.
3. Heat remaining oil in skillet. Add onion and stir-fry for 5 minutes. Cut broccoli into florets (should yield about 4 cups) and add to skillet with 1/2 cup water. Bring to a boil, cover, reduce heat and simmer for 3 minutes.
4. Return beef to skillet with soy sauce mixture; add ginger. Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes. Serve hot.

Serving suggestion
Serve with egg noodles. Cook them according to the packet directions drain and stir into the stir-fry just before serving

You'll also love

Review this recipe

Doc's Best Beef Jerky Cheesy Beef Stroganoff