Ginger Garlic Beef

Description
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

Ingredients

 * 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

Directions

 * 1) Wrap the steak in the cellophane then place in a freezer for about 30 minutes to partially freeze to make it easier to slice.
 * 2) Trim off any extra fat then thinly slice beef into bite-sized pieces with the chef's knife or the butcher knife.
 * 3) In a small bowl, whisk together the soy sauce, cornstarch, sugar, ginger, and garlic then set aside.
 * 4) Spray a large skillet or wok with low-fat cooking spray then raise heat to medium-high heat.
 * 5) Add broccoli, mushrooms, and green onions then stir-fry for about 4 minutes or until broccoli is crisp-tender.
 * 6) Remove vegetables from a skillet/wok and set aside.
 * 7) Add beef to the skillet/wok and stir-fry for 3 minutes or until browned on both sides.
 * 8) 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.