This is very easy to make and since I have one that is dangerously allergic to dairy, it is a great alternative to take out!
For preparing the meat:
- 1 pound of lean beef - sirloin is my choice
- 2 tablespoons salt
- 1 tablespoon oil (olive, canola, or sesame)
- 1 cup chicken broth (I mix one cup of warm water with 1 teaspoon of "Better Than Bouillon" - reduced sodium Chicken Base to make the broth and this one is dairy free - ALWAYS CHECK THE LABEL IN CASE OF A CHANGE)
- 1 bag of frozen broccoli, florets (12oz)
- 1 tablespoon of minced fresh ginger root (yes, you can use the squeeze tube or in the jar - fresh is better)
- 1 tablespoon of minced garlic (same as above for the cheat)
- 1 onion chopped
- 2 cups of water
- 1/4 cup low sodium soy sauce
- 1/2 tablespoon of cornstarch
- red pepper flakes (like you put on pizza)
First cut the meat thin - against the grain and toss with the salt and 2 tablespoon of cornstarch.
Heat the oil in a wok or frying pan. Add the beef and stir fry it for 5 minutes or until lightly brown.
Take the meat out of the pan and set aside.
Using the same pan, put a little oil in, if needed and saute the onion, ginger and garlic at low to medium heat.
Then turn the heat up to medium or a bit higher and pour half of the broth to loosen up anything left in the pan. Add the frozen broccoli and stir it around. Cover but watch and add water if it dries out. Cook until the broccoli is tender but still crisp - about 3 minutes.
In a bowl or cup, mix the water, remaining broth, and 1/2 tablespoon of cornstarch. Stir into the pan at medium low and then down to a simmer. Watch until slightly thickens - 1-2 minutes. If it get too thick, thin with water.
Put the beef back and simmer for a minute to warm the beef back up.
Saffie Leedy Farris
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