This weekend, I had a serious craving for Chinese Food. It seemed like everyone around me was ordering takeout, and the smells were devouring me. I knew I had to curb this craving before I ordered my own takeout and ruined my healthy streak. Luckily, I had this amazing recipe on hand, and it did the job!
This recipe is super easy, and takes less time than it takes to order takeout. Serve with rice, noodles, or lettuce leaves for lettuce wraps!
- 2 teaspoons canola oil
- 2 1/2 tablespoons cornstarch, divided
- 3/4 lbs uncooked lean trimmed sirloin beef, thinly sliced against the grain
- 1 cup reduced-sodium chicken broth, divided
- 5 cups uncooked broccoli, florets (about a 12 oz bag)
- 1 tablespoon ginger root, fresh, minced
- 2 cloves garlic, minced
- Red pepper flakes to taste
- 1/4 cup water
- 1/4 cup low sodium soy sauce
- On a plate, combine 2 tablespoons cornstarch and salt & pepper; 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 and cooked through; about 4 minutes; transfer to a bowl.
- Add 1/2 cup broth to the same pan; stir to loosen any bits of food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon of water if needed, until broccoli is almost crisp-tender, about 3 minutes.
- Uncover pan and add ginger, garlic, and red pepper flakes; stir until fragrant, about 1 minute.
- In a cup, stir together water, soy sauce, remaining 1/2 cup of broth and remaining 1/2 tablespoon cornstarch 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 juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving (serves 4).
DID YOU MAKE THIS RECIPE?
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