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.
Total Time: 28 min Prep: 16 min Cook: 12 min Serves: 4 Difficulty: Easy
- cornstarch: 2½ 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)
- 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.
Could affect SmartPoints value.