1

On a plate, combine 2 tbsp cornstarch and salt; add beef and toss to coat.

2

Heat oil in a large nonstick wok or large deep skillet over medium-high. 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 tbsp 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 1/4 cup 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.

5

Return beef and accumulated juices to pan; toss to coat. Serve.

6

Serving size: about 1 1/4 cups