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. (Could affect Points Plus value.)
- 2 1/2 T cornstarch, divided
- 1/4 t salt
- 3/4 lb uncooked lean trimmed sirloin beef, thinly sliced against the grain
- 2 t canola oil
- 1 c reduced-sodium chicken broth, divided
- 5 c uncooked broccoli, florets
- 1 T ginger root, fresh, minced
- 2 t minced garlic
- 1/4 t red pepper flakes, or to taste
- 4 fl oz water (1/2 c)
- 1/4 c low-sodium soy sauce
On a plate, combine 2 T 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 c broth to same pan; stir to loosen any bits of food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a T 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 c broth and remaining 1/2 T 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 c. per serving. Yummy!