1/4 cup light soy sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil, divided
1 boneless beef top sirloin steak (1-1/4 pounds), trimmed
3 cups broccoli flouwerets
1 medium onion
1 medium red bell pepper
2 garlic cloves, pressed
1 teaspoon peeled fresh ginger root, finely chopped
1/4 teaspoon red pepper flakes
1/2 cup beef broth
- In bowl, whisk together soy sauce, cornstarch and 1 tablespoon of the oil. Cut steak lengthwise in half and then crosswise into 1/4 inch thick strips. Add beef to soy sauce mixture; toss to coat. Cover and refrigerate 15 minutes to marinate.
- Meanwhile, cut broccoli into flowerets and onion into thin wedges; Cut bell pepper into thin strips, 2 incehs long. Set vegetables aside. Press garlic and finely chop ginger root.
- Heat 1 teaspoon of remaining oil in skillet over medium-high heat until hot. Add half each of beef, garlic, ginger and red pepper flakes to skillet. Stir-fry 1-2 minutes or until outside surface of beef is no longer pink. (Do not overcook). Remove from skillet; keep warm. Repeat with 1 teaspoon of the remaining oil and remaining beef, garlic, ginger and red pepper flakes. Remove from skillet.
- Heat remaining 1 teaspoon oil in same skillet until hot. Add broccoli, onion and bell pepper; stir-fry 3-4 minutes or until vegetables are crisp-tender. Return beef to skillet; add broth. Bring to a boil. Boil 1 minute, stirring gently, until sauce is slightly thickened.
I give this recipe a:
I didn't have any fresh ginger so I used powdered ginger. I also used a green pepper instead of a red pepper and omitted the red pepper flakes because my kids were eating it. All in all...this was terrific. The meat was tender and the flavoring was great! I served over rice!