Categories: Beef

Ingredients

• 1 large bunch of broccoli (about 1 1/2 lbs)
• 1 lb beef tenderloin steaks, trimmed, thinly cut into 1/8" thick strips
• 3 garlic cloves, pressed w/ garlic press
• 1 tbsp grated, peeled fresh ginger
• 1/4 tsp crushed red pepper
• 1 tsp olive oil
• 3/4 c vegetable broth
• 3 tbsp soy sauce
• 1 tbsp corn starch
• 1/2 tsp asian sesame oil

Directions

1. Cut broccoli flowerets into 1 1/2" pieces. Peel broccoli stems and cust into 1/4" thick diagonal slices

2. In non-stick 12" skillet, heat 1/2" of water to boiling over medium-high heat. Add broccoli and cook 3 minutes, uncovered or until tender-crisp. Drain broccoli & set aside. Wipe skillet dry.

3. In medium bowl, toss beef with garlic, ginger and crushed red pepper. Add 1/2 tsp olive oil to skillet & heat over medium-high heat until hot but not smoking. Add half of beef mixture and cook 2 minutes or until beef just loses its pink color throughout, stirring quickly and frequently. Transfer beef to plate. Repeat with remaining 1/2 tsp olive oil and beef mixture.

4. In cup, mix broth, soy sauce, cornstarch and sesame oil until blended. Return cooked beef to skillet. Stir in cornstarch mixture; heat to boiling. Cook 1 minute or until sauce thickens slightly, stirring. Add broccoli and toss to coat

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