Beef and broccoli stir-fry
2
Points®
Total time: 27 min • Prep: 15 min • Cook: 12 min • Serves: 4 • Difficulty: Easy
Serve this stir-fry over rice or rice noodles, or spoon it inside large Bibb lettuce leaves for lettuce wraps.
Ingredients
Cornstarch
2½ tbsp(s), divided
Table salt
¼ tsp(s)
Uncooked lean trimmed sirloin beef
¾ pound(s), thinly sliced against the grain
Canola oil
2 tsp(s)
Reduced-sodium chicken broth
1 cup(s), divided
Broccoli
5 cup(s), florets (about a 12 oz bag)
Ginger root
1 tbsp(s), fresh, minced
Minced garlic
2 tsp(s)
Crushed red pepper flakes
¼ tsp(s), or to taste
Low sodium soy sauce
¼ cup(s)
Water
1 tbsp(s), plus 1/4 cup
Instructions
1
On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
2
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.
3
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 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.
4
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.
5
Return beef and accumulated juices to pan; toss to coat. Serve.
6
Yields about 1 1/4 cups per serving.
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