 | | Directions | | In large bowl, combine soy sauce, cornstarch and 1 Tablespoon oil. Cut steak into 1/4-inch strips. Add steak to soy marinade; toss to coat. Cover and refrigerate 15 minutes. Add 1 teaspoon oil to skillet or wok; heat over medium-high heat until shimmering. Add steak, garlic, ginger and pepper flakes to skillet or wok. Stir-fry 1-2 minutes or until outside surface of steak is no longer pink; remove from skillet. Heat remaining oil in same skillet until shimmering. Add vegetables; stir-fry 3-4 minutes or until crisp-tender. Return steak and add broth. Bring to a boil. Boil for 1 minute, stirring gently. |
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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 6
|  | | Ingredients | | - | | 1/4 cup soy sauce |
| - | | 1 tablespoon cornstarch |
| - | | 2 tablespoons vegetable oil, divided |
| - | | 1 pound sirloin steak |
| - | | 2 cloves garlic, pressed |
| - | | 1 teaspoon fresh ginger, finely chopped, peeled |
| - | | 1/4 teaspoon red pepper flakes |
| - | | 3 cups broccoli florets |
| - | | 1 cup carrots, thinly sliced |
| - | | 1 onion, sliced |
| - | | 1 red bell pepper, julienned |
| - | | 1/2 cup beef broth |
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