Ingredients
1 tablespoon plus 2 teaspoons cornstarch, divided 2 tablespoons water1/4 teaspoon salt1-1/2 pounds beef top sirloin steak, cut into 1/4-inch-thick strips1 cup beef broth2 tablespoons soy sauce4 teaspoons sugar2 teaspoons grated orange zest6 teaspoons canola oil, divided2 medium carrots, diagonally cut into thin slices1 tablespoon minced fresh gingerroot2 garlic cloves, minced1/2 teaspoon crushed red pepper flakes, optional Hot cooked rice
Preparation
Mix 1 tablespoon cornstarch, water and salt; toss with beef. In a small bowl, mix broth, soy sauce, sugar, orange zest and remaining cornstarch until smooth.
In a large skillet, heat 2 teaspoons oil over medium-high heat; stir-fry half of the beef until browned, 2-3 minutes. Remove from pan. Repeat with additional 2 teaspoons oil and remaining beef.
Stir-fry carrots in remaining oil 2 minutes. Add ginger, garlic and, if desired, pepper flakes; cook and stir until fragrant, about 30 seconds. Stir broth mixture and add to pan; bring to a boil. Cook and stir until slightly thickened. Stir in beef; heat through. Serve with rice.
