My friend who sent this recipe said she got it from Weight Watchers. I’ve modified it a bit and don’t have the nutrition info. But, either way its really good. Note that the beef and broccoli amounts can be adjusted to your family’s needs without otherwise altering the recipe.
2 ½ Tbsp Cornstarch (divided)
¾ lbs Lean sirloin beef
2 tsp Canola oil
1 ½ cups chicken broth (divided)
5 cups broccoli florets
1 Tbsp Minced raw ginger root
2 tsp Minced garlic
¼ tsp cayenne pepper (or to taste)
¼ cups soy sauce
½ cup water
- Dredge beef in 2 Tbsp cornstarch.
- Heat oil in a large nonstick pan over medium-high heat. Cook beef 4 min per side. Beef will be rare. Transfer to cutting board.
- Add 1 cup broth to the same pan; stir to loosen any bits of food. Add broccoli; cover and cook until broccoli is crisp-tender, about 10 minutes.
- While the broccoli is cooking, slice the beef into strips.
- In a cup, stir together the soy sauce, remaining ½ cup broth, remaining ½ Tbsp cornstarch, and water.
- Remove the broccoli from the pan.
- Add ginger, garlic, and cayenne to pan; stir fry until fragrant, about 1 minute.
- Stir soy sauce mixture and immediately add to pan. Reduce heat to medium-low and simmer until slightly thickened, about 1 min.
- Return beef and accumulated juices to pan; toss to coat. Cook beef to desired doneness.
- Serve with rice, noodles, etc.
Some of mine like their food separate so the rice, beef, and broccoli are separate on their plates. The more standard way would be to put a bed of starch, top with broccoli, top with beef & sauce.