Stir fry dinners are one of the best kind because they are super easy to make and extremely versatile as far as what you put in the stir fry. There are so many combinations that you can make. You could have a stir fry for every day of the week – beef, chicken, pork, tofo, or plain veggie. I’ve even had just a mushroom stir fry which was absolutely wonderful. This beef and broccoli stir fry is easy to make and fabulous to eat. You can throw in whatever veggies that you may have in the fridge. I kind if use stir fry as an excuse to clean out my fridge!
Check out what our friends from Hungry Poodle have to say about this:
“Stir-fry is easy and fast. It can be made up of a multitude of veggies and protein.”
Use whatever veggies you and your family love to eat.
Ingredients
2 1/2 T. Argo cornstarch, divided
1/2 t. Morton salt
3/4 lb. lean beef sirloin, thinly sliced against grain
1 T. peanut or canola oil
1 cup Swanson reduced-sodium chicken broth
5 cups broccoli florets (about a 12-oz. bag)
1 T. fresh minced ginger
2 t. minced garlic
1/4 t. red pepper flakes, or to taste (I used more!)
1/4 c. Choy low-sodium soy sauce
1/2 c. water
Instructions
On a plate combine 2 T. cornstarch and salt. Add beef and toss to coat.
Heat oil in a wok or skillet. Add beef and stir-fry until almost cooked though, about 4 minutes. Transfer to a bowl.
Add 1/2 cup broth to the pan and stir to loosen any browned bits. Add broccoli, cover and cook until broccoli is almost crisp-tender, about 3 minutes.
Add ginger, garlic and red pepper flakes and stir-fry until fragrant.
In a cup, combine soy sauce, remaining 1/2 cup broth, remaining 1/2 T. cornstarch and water. Stir into pan and return to a simmer, cooking until sauce is slightly thickened.
Return beef to pan and toss to coat.
Serves 4, each serving yields about 1 1/4 cups
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Quick Tip: Chop your beef thinly or as hearty as you desire.
Thanks again to Hungry Poodle for this amazing recipe.
