- 1 pound boneless sirloin steak
- 1 cup beef broth
- 1/4 cup low-sodium soy sauce
- 1 tablespoon cornstarch
- 2 teaspoons dark sesame oil, divided (or you can use canola oil)
- 1 tablespoon minced peeled fresh ginger (or you can use dried ginger- l tsp or 1/2 tsp)
- 3 garlic cloves, minced
- 4 cups broccoli florets
- 2 1/2 cups sliced onion (about 1)
- 1 cup thinly sliced carrot
- 6 cups hot cooked quick-cooking brown rice (or white rice)
- Trim fat from steak. Cut beef diagonally across grain into very thin slices.
- Combine broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until blended.
- Heat 1 teaspoon oil in a large nonstick skillet or wok over high heat. Add ginger and garlic; stir-fry 2 minutes. Add beef; stir-fry 5 minutes. Remove mixture from pan; keep warm. Add remaining 1 teaspoon oil; add broccoli, onion, and carrot. Sauté 7 minutes or until vegetables are crisp-tender. Return beef mixture to pan, and stir in cornstarch mixture; sauté 2 minutes or until thick and bubbly. Serve over rice.
Rachel made this recipe for dinner the other day and it was delicious. She used stew meat that she sliced thinly instead of top sirloin steak. She got the recipe from here. This is one of the reviews from the recipe webpage source: My family loves this dish. Make sure not to overcook the steak (approx. four minutes is enough) and I prefer a little less ginger in mine, but it is very good. You can substitute any veggies you wish and it still works well.