Beef and Broccoli Stiry-Fry
2 ½ Tbsp cornstarch, divided
¼ tsp table salt
¾ pound uncooked lean trimmed sirloin beef, thinly sliced against the grain
2 tsp canola oil
1 cup reduced sodium chicken broth, divided
5 cups uncooked broccoli florets (about a 12 oz bag)
1 Tbsp ginger root, fresh, minced
2 tsp minced garlic
¼ tsp red pepper flakes, or to taste
¼ cup low sodium soy sauce
½ cup water
On a plate, combine 2 tablespoons 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 ½ 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 of water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stiry-fry until fragrant, about 1 minute.
In a cup, stir together soy sauce, remaining ½ cup broth, remaining ½ tablespoon cornstarch and water 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. Serve. Yields 1 ¼ cups per serving.