Beef with Broccoli

Beef with Broccoli

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 can fat free beef broth, divided 

5 cup(s) broccoli, florets (about a 12 oz bag) 

1 Tbsp crystallized ginger 

2 tsp minced garlic 

1/4 tsp red pepper flakes, or to taste 

1/4 cup(s) low-sodium soy sauce 

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 the broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally, 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.

This was excellent! 

4 servings at 5 PointsPlus each. From Weight Watchers.