Beef & Broccoli Stir Fry (from WW)

2 1/2 TBSP Cornstarch, divided
1/4 tsp table salt
3/4 lb lean, trimmed beef strip sirloin, thinly sliced against the grain
2 tsp canola oil
1 cup reduced sodium chicken broth, divided
5 cups broccoli florets (about a 12 oz bag)
1 TBSP fresh, minced ginger root
2 tsp minced garlic
1/4 tsp red pepper flakes, or to taste
1/4 cup low sodium soy sauce
1/2 cup water

Serve with brown rice, noodles or Bibb lettuce leaves for lettuce wraps

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

Heat oil in a large nonstick wok or deep skillet over medium high heat. Add beef; stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan, stir to loosen any bits of food on bottom of the pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a TBSP of 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.

In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 TBSP 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

Serving Size: Makes 4 servings 1 1/4 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user SUZIEW27.