Beef and Broccoli Stir-Fry
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Total Time
0:28
Prep
0:16
Cook Time
0:12
Serves
4
Difficulty
Easy
This classic Chinese recipe can be made in less time than it takes to order take-out. Serve with rice, noodles or large Bibb lettuce leaves for lettuce wraps.
cornstarch
2 ½ Tbsp, divided
table salt
¼ tsp
uncooked lean trimmed sirloin beef
¾ pound(s), thinly sliced against the grain
canola oil
2 tsp
reduced-sodium chicken broth
1 cup(s), divided
uncooked broccoli
5 cup(s), florets (about a 12 oz bag)
ginger root
1 Tbsp, fresh, minced
minced garlic
2 tsp
red pepper flakes
¼ tsp, or to taste
water
¼ cup(s)
low sodium soy sauce
¼ cup(s)
Instructions:
On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and 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 on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon 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 water, soy sauce, remaining 1/2 cup broth and remaining 1/2 tablespoon cornstarch 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. Serve. Yields about 1 1/4 cups per serving.
Notes
*Could affect SmartPoints value.