Asian Ginger Beef and Vegetable Stir-fry

Description
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
 * Serves: 4

Ingredients

 * 8 ounces beef top round steak
 * ½ cup reduced-sodium beef broth
 * 3 tablespoons reduced-sodium soy sauce
 * 2 ½ teaspoons cornstarch
 * 1 teaspoon sugar, white only
 * 1 teaspoon grated fresh ginger
 * non-fat cooking spray
 * 1 ¼ pounds fresh asparagus spears, trimmed and cut into 2-inch pieces (3 cups), or 3 cups small broccoli florets
 * 1 ½ cup sliced fresh mushrooms or (1 can mushrooms)
 * 4 green onions, bias-sliced into 2-inch lengths (½ 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.
 * 2) To make it easier to thinly slice, wrap beef in plastic wrap and place in the freezer for 30 minutes before slicing.
 * 3) In a small bowl, stir together the beef broth, soy sauce, cornstarch, sugar, and ginger; set aside.
 * 4) Spray wok or large skillet with nonfat cooking spray and raise heat to medium-high heat.
 * 5) Add asparagus or broccoli, mushrooms, and green onions.
 * 6) Stir-fry for 3 to 4 minutes or until vegetables are crisp-tender.
 * 7) Remove vegetables and set aside, keep warm. Carefully add the oil to wok or skillet.
 * 8) Add beef; stir-fry for 2 to 3 minutes or until browned.
 * 9) Push the beef to the sides of the wok or skillet then add the sauce in the center.
 * 10) Cook and stir until thickened and bubbly. Return vegetables to the wok or skillet.
 * 11) Stir all ingredients together to coat with sauce and heat through. Serve immediately over hot cooked rice.