In a small bowl, combine the cornstarch, broth, soy sauce and pepper until smooth; set aside.
In a skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot and ginger in oil until meat is no longer pink and vegetables are crisp-tender.
Stir broth mixture; add to the skillet.
Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.
Originally Submitted
8/12/2010
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