Asian Ginger Beef and Vegetable Stir-fry

Serves: 4

Ingredients

 * 8 ounces beef top round steak
 * ½ cup reduced-sodium beef broth
 * 3 tablespoons reduced-sodium soy sauce
 * 2-1/2 teaspoons cornstarch
 * 1 teaspoon sugar
 * 1 teaspoon grated fresh ginger
 * Nonfat cooking spray
 * 1-1/4 pounds fresh asparagus spears, trimmed and cut into 2-inch pieces (3 cups), or 3 cups small broccoli florets
 * 1-1/2 cups sliced fresh mushrooms
 * 4 green onions, bias-sliced into 2-inch lengths (1/2 cup)
 * 1 tablespoon cooking oil
 * 2 cups hot cooked rice (optional)

Directions

 * 1) Trim fat from beef. Thinly slice beef across the grain into bite-size strips then set aside. To make it easier to thinly slice, wrap beef in plastic wrap and place in the freezer for 30 minutes before slicing.
 * 2) In a small bowl, stir together the beef broth, soy sauce, cornstarch, sugar, and ginger; set aside.
 * 3) Spray wok or large skillet with nonfat cooking spray and raise heat to medium-high heat.
 * 4) Add asparagus or broccoli, mushrooms, and green onions. Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables and set aside, keep warm.
 * 5) Carefully add the oil to wok or skillet.
 * 6) Add beef; stir-fry for 2 to 3 minutes or until browned.
 * 7) Push the beef to the sides of the wok or skillet then add the sauce in the center. Cook and stir until thickened and bubbly.
 * 8) Return vegetables to wok or skillet. Stir all ingredients together to coat with sauce and heat through. Serve immediately over hot cooked rice.

Source

 * Asian Ginger Beef and Vegetable Stir-Fry from the Public Health Cookbook by the Seattle & King County Public Health Cookbook—original source of recipe, public domain government resource