- 1⁄4 cup water
- 1⁄4 cup low-sodium soy sauce
- 1 cup reduced-sodium chicken broth, divided
- 2 1⁄2 tbsp corn starch, divided
- 1⁄4 tsp salt
- 3⁄4 lb sirloin steak, trimmed and thinly sliced against the grain
- 2 tsp canola oil
- 5 cup broccoli, cut into florets (about a 12 oz bag)
- 1 tbsp fresh ginger root, minced
- 2 tsp garlic, minced
- 1⁄4 tsp red pepper flakes, or to taste
- Mix together water, soy sauce, 1/2 cup chicken broth, and 1/2 tablespoon corn starch in a cup or small bowl until the corn starch is dissolved. Set aside.
- Combine remaining 2 tablespoons corn starch and salt on a plate. Add sirloin steak and toss to coat. Heat canola oil in a large nonstick wok or deep skillet over medium-high heat. Add beef and stir fry for 4 minutes or until lightly browned and cooked through. Remove from the pan and set aside.
- Add remaining 1/2 cup broth and scrape the bottom of the pan to loosen up any bits. Add broccoli, cover, and cook, stirring occasionally, for 3 minutes or until the broccoli is tender, but still crisp. Sprinkle with a tablespoon water, if necessary. Remove the cover and add ginger, garlic, and red pepper flakes. Cook for 1 minute or until fragrant. Stir soy sauce mixture into the pan. Reduce heat to medium-low and simmer for 1 minute or until the sauce has slightly thickened. Add beef with any accumulated juices back to the pan and mix to coat.
Source: Kitch Me
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