Serves 4

Prep time 15 min.

Cook time 15 min.



1 1/4 cups plus about 1/4 cup College Inn® Beef Broth 

4 tsp. cornstarch 

2 Tbsp. reduced sodium soy sauce 

2 tsp. grated fresh ginger

2 tsp. minced garlic

1/8 tsp. dried red pepper flakes


Stir Fry:

1 lb. top sirloin beef or flank steak, sliced into thin strips 

3 cups broccoli flowerets 

1/2 medium onion, sliced into thin strips

Hot cooked Asian-style noodles or rice 


Optional Toppings:

Chopped peanuts

Sliced green onion

Chopped fresh cilantro 


  1. For Sauce, combine 1 1/4 cups broth, cornstarch, soy sauce, ginger, garlic and red pepper flakes in a pint-size jar with lid; shake well and set aside.

  2. For Stir Fry, heat a dry 12-inch skillet over high heat 1 minute (medium-high if using non-stick). Add sliced meat in an even layer. Cook, without stirring, 2 minutes. Stir once, then continue cooking until liquid evaporates and meat starts to brown on edges and stick to pan, about 3 to 5 minutes, stirring only one or two more times. If pan becomes dry, add broth 1 tablespoon at a time. Meat may still be slightly pink in center.

  3. Add broccoli, onion and 2 tablespoons broth. Stir until vegetables are hot, about 3 minutes, adding additional broth 1 tablespoon at a time, as needed, if pan becomes dry.

  4. Shake sauce mixture again, checking that cornstarch is fully incorporated, and pour into skillet. Simmer, 2 to 3 minutes, stirring frequently, until sauce is thickened and vegetables are desired doneness. Serve over hot rice or noodles with toppings, as desired.

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