Ingredients
2 teaspoons cornstarch1/3 cup beef broth1 tablespoon soy sauce1/8 teaspoon pepper1/2 pound beef flank steak, cut into 1/4-inch strips3/4 cup fresh or frozen broccoli florets1/2 cup sliced fresh mushrooms1/4 cup julienned sweet red pepper1/4 cup julienned carrot1/8 teaspoon ground ginger1 tablespoon canola oilHot cooked rice
Preparation
In a small bowl, combine the cornstarch, broth, soy sauce and pepper until smooth; set aside. In a large skillet, stir-fry the beef, broccoli, mushrooms, red pepper, carrot and ginger in oil until meat is no longer pink and vegetables are crisp-tender.
Stir broth mixture; add to the skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
