Broccoli Beef Stir Fry

Submitted by College Inn

"This family favorite recipe is just as flavorful but uses broth instead of oil to prevent sticking and to create the mildly spicy soy ginger sauce."

 

• Ready In: 30mins
• Ingredients: 13
• Serves: 4

ingredients

• Sauce

• 1 1⁄4 cups plus about 1/4 cup college inn fat free & lower sodium beef broth
• 5 teaspoons cornstarch
• 2 tablespoons reduced sodium soy sauce
• 2 teaspoons grated fresh ginger
• 2 teaspoons minced garlic
• 1⁄8 teaspoon dried red pepper flakes

• Stir Fry

• 1 lb top sirloin beef or 1 lb flank steak, sliced into thin strips
• 3 cups broccoli florets
• 1⁄2 medium onion, sliced into thin strips
• hot cooked asian-style noodles or rice
• chopped peanuts
• sliced green onion
• cilantro, chopped

directions

1. For Sauce, combine 1 1/4 cups broth, cornstarch, soy sauce, ginger, garlic and red pepper flakes in a pint-size jar with lid; shake well and set aside.
2. For Stir Fry, heat a dry 12-inch skillet over high heat 1 minute (medium-high if using non-stick). Add sliced meat in an even layer. Cook, without stirring, 2 minutes. Stir once, then continue cooking until liquid evaporates and meat starts to brown on edges and stick to pan, about 3 to 5 minutes, stirring only one or two more times. If pan becomes dry, add broth 1 tablespoon at a time. Meat may still be slightly pink in center.
3. Add broccoli, onion and 2 tablespoons broth. Stir until vegetables are hot, about 3 minutes, adding additional broth 1 tablespoon at a time, as needed, if pan becomes dry.
4. Shake sauce mixture again, checking that cornstarch is fully incorporated, and pour into skillet. Simmer, 2 to 3 minutes, stirring frequently, until sauce is thickened and vegetables are desired doneness. Serve over hot rice or noodles with toppings, as desired.