Broccoli Beef
Makes 4 1 1/4C servings
5C broccoli florets
1c Shitake mushrooms
1 med onion, roughly chopped
3/4# lean sirloin, thinly sliced against the grain
1Tbs fresh ginger, minced
2 cloves garlic, minced
1c chicken broth
2 1/2Tbs cornstarch
2 tsp olive oil
1/4C soy sauce
1/2c water
1/4 tsp each salt and red pepper flakes
Combine Tbs cornstarch and salt in plastic bag. Add beef and toss to coat. Heat oil in large nonstick wok or deep skillet over med-high heat. Add beef; stir fry until cooked through and lightly browned, about 4 minutes. Transfer to bowl with slotted spoon. Add 1/2c broth to pan and stir to loosen browned bits. Add broccoli, mushrooms and onion; cover and cook, stirring occasionally, until broccoli is almost crisp tender, about 3 minutes, adding 1 Tbs of water if needed. Uncover and add ginger, garlic and pepper flakes, stirring un til fragrant, about 1 minute.
In a cup, combine soy sauce, remaining broth, remaining cornstarch and water. Stir until well blended and add back to pan, stirring constantly until well mixed. Reduce heat to med-low and simmer until slightly thickened, about 1 minute. Return beef and juices to pan; toss to coat.