|2 1/2 Tbsp cornstarch, divided|
|1/4 tsp table salt|
|3/4 pound(s) lean sirloin beef, trimmed, thinly sliced against the grain|
|2 tsp canola oil|
|1 cup(s) reduced-sodium chicken broth, divided|
|5 cup(s) broccoli, florets (about a 12 oz bag)|
|1 Tbsp ginger root, fresh, minced|
|2 tsp minced garlic|
|1/4 tsp red pepper flakes, or to taste|
|1/4 cup(s) low-sodium soy sauce|
|1/2 cup(s) 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, about 4 minutes; transfer to a bowl with a slotted spoon.
- Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon 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 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 about 1 1/4 cups per serving.Each serving is 4 weight watchers points plus. Serve with white rice (1/2 cup is 3 points)