Ginger Garlic Beef from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
- Serves: 4
- 8 oz. lean top round steak
- ½ cup low-sodium beef broth
- 3 tablespoons low-sodium soy sauce
- 2 ½ teaspoons cornstarch
- 1 teaspoon sugar, white only
- 1 teaspoon grated fresh ginger
- 1 clove garlic, smashed
- low-fat cooking spray
- 3 cups fresh broccoli florets
- 1 cup sliced mushrooms, any kind
- 4 green onions, sliced in 1-inch pieces
- 1 tablespoon vegetable oil
- fresh cicely, optional
- Wrap the steak in the cellophane then place in a freezer for about 30 minutes to partially freeze to make it easier to slice.
- Trim off any extra fat then thinly slice beef into bite-sized pieces with the chef's knife or the butcher knife.
- In a small bowl, whisk together the soy sauce, cornstarch, sugar, ginger, and garlic then set aside.
- Spray a large skillet or wok with low-fat cooking spray then raise heat to medium-high heat.
- Add broccoli, mushrooms, and green onions then stir-fry for about 4 minutes or until broccoli is crisp-tender.
- Remove vegetables from a skillet/wok and set aside.
- Add beef to the skillet/wok and stir-fry for 3 minutes or until browned on both sides.
- Stir with the soy sauce mixture then cook until thickened and bubbling. Add vegetables into a skillet and stir together until heated through then serve. Garnish with the fresh cicely, if desired.