Beef and Broccoli Stir-Fry

Beef and Broccoli Stiry-Fry

Serves 4

5 Points+

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.