| 2 | tablespoons reduced-sodium soy sauce |
| 1 | tablespoon cornstarch |
| 1 | tablespoon white vinegar |
| 1 | tablespoon grated fresh ginger |
| 1/4 | teaspoon crushed red pepper |
| 2 | cloves garlic, minced |
| 12 | ounces boneless beef top sirloin steak |
| 1 | small bunch broccoli (about 1 pound) |
| 2 | teaspoons cooking oil |
| 2 | medium carrots, bias-sliced 1/8 inch thick |
| 3/4 | cup reduced-sodium beef broth |
| 4 | green onions, bias-sliced |
1. For marinade, in a medium bowl, combine soy sauce, cornstarch, vinegar, ginger, crushed red pepper, and garlic. Trim fat from meat. Cut meat across the grain into 1/8-inch-thick slices. Add meat to marinade; toss to coat. Cover and marinate at room temperature for 10 minutes. Drain meat, discarding marinade.
2. Meanwhile, cut broccoli florets from stems. If desired, peel stems. Cut stems into 1/4-inch-thick slices.
3. In a wok or large skillet, heat 1 teaspoon of the oil over medium-high heat. Add meat; cook and stir in hot oil for 2 to 3 minutes or until slightly pink in center. Remove meat from wok or skillet.
4. Add the remaining 1 teaspoon oil to hot wok or skillet. Add broccoli and carrots; cook and stir for 1 minute. Add beef broth: cook and stir for 5 to 7 minutes or until vegetables are crisp-tender, stirring to scrape up any browned bits from bottom of wok or skillet. Return cooked meat to wok or skillet. Add green onions; heat through. Serve immediately over rice!
Verdict: it was easy & delicious!
