Ingredients
-
1/2 cup reduced-sodium beef broth
-
3 tablespoons reduced sodium soy sauce
-
2 1/2 teaspoons cornstarch
-
1 teaspoon sugar
-
1 teaspoon grated fresh ginger
-
nonstick cooking spray
-
1 1/2 lbs fresh asparagus spears, trimmed or 3 cups small broccoli florets
-
1/2 cup sliced fresh mushrooms
-
4 green onions, bias-sliced into 2-inch lengths
-
1 tablespoon cooking oil
-
2 cups hot cooked rice
-
8 ounces beef top round steak
Instructions
- Partially freeze beef for easier slicing. Trim fat from beef. Thinly slice beef across the grain into bite-size strips. Set aside. If using asparagus, cut asparagus into 2-inch pieces. Set aside.
- In a small bowl stir together the beef broth, soy sauce, cornstarch, sugar, and ginger; set aside.
- Lightly coat an unheated wok or large skillet with nonstick cooking spray. Preheat over medium-high heat. Add asparagus or broccoli, mushrooms and green onions. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove from wok or skillet.
- Carefully add the oil to wok or skillet. Add beef; stir-fry for 2 to 3 minutes or until brown. Push the beef from center of work or skillet. Stir sauce. Add sauce to center of wok or skillet. Cook and stir until thickened and bubbly.
- Return vegetables to wok or skillet. Stir all ingredients together to coat with sauce; heat through. Serve immediately over hot cooked rice.