| Ingredients: |  |
| |
 |
8
oz. lean top round steak |
|
1/2
cup low sodium beef broth |
|
3
tablespoons low sodium soy sauce |
|
2
1/2 teaspoons cornstarch |
|
|
|
1
teaspoon grated fresh ginger |
|
|
|
|
|
3
cups fresh broccoli florets |
|
|
|
4
green onions, sliced in 1-inch pieces |
|
1 tablespoon
vegetable oil |
| Directions: |
| |
| 1. | Wrap
steak in plastic wrap then place in a freezer for about 1/2 hour to partially
freeze to make it easier to slice. Trim off any extra fat then thinly slice beef
into bite-sized pieces. |
| 2. |
In a
small bowl, whisk together the soy sauce, cornstarch, sugar, ginger and garlic
then set aside. |
| 3. |
Spray
a large skillet or wok with lowfat cooking spray then raise heat to medium-high
heat. Add broccoli, mushrooms and green onions then stir-fry for about 4 minutes
or until broccoli is crisp-tender. Remove vegetables from skillet and set aside. |
| 4. |
Add
beef to skillet and stir-fry for 3 minutes or until browned on both sides. Stir
in the soy sauce mixture then cook until thickened and bubbling. Add vegetables
into skillet and stir together until heated through then serve.
|
| Serving
suggestion: Serve over cooked rice or Asian noodles. |
