- 4
- 12 mins
- 24 mins
Ingredients
- 2 1/2 Tbsp Cornstarch, divided
- 1/4 tsp salt
- 3/4 lb Lean Sirloin Beef, trimmed, thinly sliced against the grain
- 2 tsp canola oil
- 1 cup Reduced Sodium Chicken Broth, divided
- 5 cups Broccoli Florets (12 oz bag)
- 1 Tbsp Ginger Root, fresh, minced
- 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 a large nonstick wok or deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowlwith a slotted spoon. Add 1/2 cup broth to same pan; stir to loosen any bits of food on bottom of pan. Add brocoli; cover and cook, tossing occassionally and sprinkling with a Tbsp water if needed, until broccoli is 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 cornstarct 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 accumulatd juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.