Scallion-Ginger Beef & Broccoli

Original cookbook page 64

Whip up a chef-quality stir-fry at home. This one packs in more vegetables and nearly halves the calories of what you would find in a restaurant. (See "Ask Breana," page 132, for how to season a wok.)

Ingredients

• ½ cup reduced-sodium tamari or soy sauce
• ¼ cup low-sodium chicken broth
• 2 tablespoons brown sugar
• 2 tablespoons cornstarch, divided
• 1 pound sirloin steak, thinly sliced
• 3 tablespoons peanut or canola oil, divided
• 6 cups broccoli florets
• ½ cup sliced scallions, plus more for garnish
• 1 tablespoon finely grated ginger
• 1 teaspoon finely grated garlic
• 2 cups cooked brown rice
• Crushed red pepper for garnish

Instructions

1. Whisk tamari (or soy sauce), broth, brown sugar and 1 tablespoon cornstarch in a small bowl. Toss steak with the remaining 1 tablespoon cornstarch.
2. Heat 2 tablespoons oil in a large flat-bottom wok or cast-iron skillet over medium-high heat. Add the steak and cook, stirring once, until browned, about 4 minutes. Transfer to a clean plate. Add the remaining 1 tablespoon oil and broccoli; cook, stirring occasionally, until slightly tender, about 2 minutes. Stir in scallions, ginger and garlic; cook, stirring, until fragrant, about 30 seconds. Whisk the tamari mixture and add it, along with the beef, back to the pan; cook until the sauce thickens, about 1 minute. Serve over brown rice and garnish with crushed red pepper, if desired.