Categories: Asian, dinner

Ingredients

• 3 tablespoons teriyaki sauce, divided
• 3 teaspoons cornstarch, divided
• 1 pound lean beef, such as top sirloin, sliced for stir-fry
• 4 cups broccoli florets
• 1 cup sliced red peppers
• 2 teaspoons vegetable oil, divided
• 1 teaspoon grated fresh ginger
• 2 garlic cloves, minced
• 3/4 cup chicken broth
• Quick-cook brown rice, prepared according to package directions

Directions

1. Combine 2 tablespoons teriyaki sauce, 2 teaspoon cornstarch, and the beef in a small bowl. Refrigerate 15 minutes, or up to 10 hours. Place broccoli and peppers in large bowl and cover tightly. Microwave on medium-high 5 minutes.

2. In large nonstick skillet, heat 1 teaspoon oil over high heat. Add beef and cook, stirring, until browned, about 2 minutes. Transfer to bowl with cooked vegetables.

3. Dissolve remaining cornstarch in 1 tablespoon water. Heat remaining oil in skillet; add ginger and garlic. Cook 30 seconds, then stir in broth and remaining teriyaki sauce; bring to a boil. Whisk in cornstarch mixture and boil 1 minute. Stir in beef, broccoli, and peppers, and cook until just heated through. Serve over brown rice.

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