Beef and Broccoli

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Difficulty: easy

Ingredients

2 tablespoon soy sauce, reduced-sodium
1 tablespoon cornstarch
1 tablespoon vinegar, white
1 tablespoon ginger, fresh, grated
1/4 teaspoon pepper, red, crushed
2 cloves garlic, minced, minced
12 oz beef, top sirloin steak
1 bunch broccoli
2 teaspoon oil, cooking
2 medium carrots, sliced 1/8 inch thick
3/4 cup broth, reduced-sodium beef
4 scallion sliced
2 cups squash, spaghetti, cooked, or angel hair pasta

Directions

For marinade, in a medium bowl, combine soy sauce, cornstarch, vinegar, ginger, crushed red pepper, and garlic. Trim fat from meat. Cut meat across the grain into 1/8-inch-thick slices. Add meat to marinade; toss to coat. Cover and marinate at room temperature for 10 minutes. Drain meat, discarding marinade.

Meanwhile, cut broccoli florets from stems. If desired, peel stems. Cut stems into 1/4-inch-thick slices.

In a wok or large skillet, heat 1 teaspoon of the oil over medium-high heat. Add meat; cook and stir in hot oil for 2 to 3 minutes or until slightly pink in center. Remove meat from wok or skillet.

Add the remaining 1 teaspoon oil to hot wok or skillet. Add broccoli and carrots; cook and stir for 1 minute. Add beef broth: cook and stir for 5 to 7 minutes or until vegetables are crisp-tender, stirring to scrape up any browned bits from bottom of wok or skillet. Return cooked meat to wok or skillet. Add green onions; heat through. Serve immediately over hot cooked spaghetti squash or pasta.