Beef and Broccoli Stir-Fry from WeightWatchers.com

Made this for dinner last night...yummy! Served with white rice. Good 9pt meal.

Beef and Broccoli Stir-Fry
PointsPlus™ Value: 5
Servings: 4
Preparation Time: 12 min
Cooking Time: 12 min
Level of Difficulty: Easy

This classic Chinese recipe can be made in less time than it takes to order take-out. Serve with rice, noodles or large Bibb lettuce leaves for lettuce wraps.*

Ingredients
2½ Tbsp Cornstarch, divided
¼ tsp Salt, table
¾ pound(s) Lean sirloin beef, trimmed, raw, trimmed, thinly sliced against the grain
2 tsp Oil, canola
1 cup(s) Chicken, broth, reduced sodium, divided
5 cup(s) Broccoli, uncooked, florets (about a 12 oz bag)
1 Tbsp Ginger root, raw, fresh, minced
2 tsp Minced garlic
¼ tsp Pepper, red or cayenne, or to taste
¼ cup(s) Soy sauce (shoyu), low sodium
½ cup(s) Water or mineral water

Instructions
1. On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
2. Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.
3. Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
4. In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon cornstarch and water until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
5. Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.

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