Beef and Broccoli Stir-Fry

This classic Chinese stir-fry takes just 30 minutes from start to finish and is so easy to make at home. Stir fries are great for busy weeknights when you want something healthy and fresh but also want it to be fast. But pre-cut broccoli to save yourself some prep time!

How to make Beef and Broccoli Stir-Fry

Ingredients:

• 3 tablespoons cornstarch, divided
• 1⁄2 cup water, plus 2 tablespoons water, divided
• 1⁄2 teaspoon garlic powder
• 1 lb boneless round steak or 1 pound charcoal chuck steak, cut into thin 3-inch strips
• 2 tablespoons vegetable oil, divided
• 4 cups broccoli florets
• 1 small onion, cut into wedges
• 1⁄3 cup reduced sodium soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon ground ginger
• hot cooked rice, for serving

Options:

• Sweet pepper
• Sliced Mushrooms

Directions:

1. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
2. Add beef and toss.
3. Stir-fry the beef:
4. Heat a large frying pan or wok over high heat until a bead of water sizzles and instantly evaporates upon contact. Add the cooking oil and swirl to coat. Add the beef and immediately spread it out all over the surface of the wok or pan in a single layer (preferably not touching).
5. Let the beef fry undisturbed for 1 minute. Flip the beef slices over, add the garlic to the pan, and fry for an additional 30 seconds to 1 minute until no longer pink. Stir-fry onion in remaining oil for 4-5 minutes until softened.
6. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.
7. Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan.
8. Cook and stir for 2 minutes.
9. Serve over rice and garnish with toasted sesame seeds (optional).

Pro tip: Put the steak in the freezer for 15-30 minutes before slicing; it will be firmer and easier to slice thin.