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Beef and Broccoli Stir-Fry

3
Total Time
28 min
Prep
16 min
Cook
12 min
Serves
4
Difficulty
Easy
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.*

Ingredients

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)

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 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.
  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. Yields about 1 1/4 cups per serving.

Notes

*Could affect SmartPoints value.

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