GINGER BEEF STIR-FRY

Ginger Beef Stir-Fry
Makes 4 Servings
Posted by Sandee

8 ounces beef top round steak
1/2 cup reduced-sodium beef broth
3 tablespoons reduced-sodium soy' auce
21/2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon grated fresh ginger (I omitted)
Nonstick cooking spray
1 1/4 pounds fresh asparagus spears, trimmed
and cut into 2-inch pieces (3 cups),
or 3 cups small broccoli florets
1 1/2 cups sliced fresh mushrooms (I omitted)
4 green onions, bias-sliced into 2-inch
lengths (1/2 cup)
1 tablespoon cooking oil
2 cups hot cooked rice

1. If desired, partially freeze beef for easier
slicing. Trim fat from beef. Thinly slice
beef across the grain into bite-size strips.
Set aside. For the sauce, in a small bowl
stir together the beef broth, soy sauce,
cornstarch, sugar, and ginger; set aside.
2. 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.
3. 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
the wok or skillet. Stir sauce. Add sauce
to center of wok or skillet. Cook and stir
until thickened and bubbly.
4. Return vegetables to wok or skillet. Stir
all ingredients together to coat with
sauce; heat through. Serve immediately
over hot cooked rice.