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Photo of Beef and broccoli stir-fry by WW

Beef and broccoli stir-fry

2
Points® value
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
4
Difficulty
Easy
Serve this stir-fry over rice or rice noodles, or spoon it inside large Bibb lettuce leaves for lettuce wraps.

Ingredients

Cornstarch

2½ tbsp(s), divided

Table salt

¼ tsp(s)

Uncooked lean trimmed sirloin beef

¾ pound(s), thinly sliced against the grain

Canola oil

2 tsp(s)

Reduced-sodium chicken broth

1 cup(s), divided

Broccoli

5 cup(s), florets (about a 12 oz bag)

Ginger root

1 tbsp(s), fresh, minced

Minced garlic

2 tsp(s)

Crushed red pepper flakes

¼ tsp(s), or to taste

Low sodium soy sauce

¼ cup(s)

Water

1 tbsp(s), plus 1/4 cup

Instructions

  1. On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.
  2. Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.
  3. Add 1/2 cup broth to same pan; stir to loosen any bits of food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.
  4. In a cup, stir together water, soy sauce, remaining 1/2 cup broth and remaining 1/2 tablespoon cornstarch until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.
  5. Return beef and accumulated juices to pan; toss to coat. Serve.
  6. Yields about 1 1/4 cups per serving.

Notes

Stir-frying is all about layering flavor. Cooking the broccoli in the pan after browning the beef coats it with the flavorful caramelized bits from the pan bottom as it steams.

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