3/4 lb sirloin beef, thinly sliced against the grain
2 tsp canola oil
1 cup chicken broth
5 cups small broccoli florets
1 tbsp ginger root, minced
2 tsp garlic, minced
1/4 tsp red pepper flakes
1/4 cup water
1/4 cup soy sauce
Instructions
On a plate, combine 2 tbsp 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 of food on bottom of pan. Add broccoli. Cover and cook, tossing occasionally and sprinkling with a tbsp of water as needed, tunil 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 tbsp 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.
Originally Submitted
9/5/2013
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