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yields 4 servings
2 1/2 tablespoons cornstarch, divided
1/4 tablespoon salt
3/4 pound lean sirloin beef, trimmed, thinly sliced against the grain
2 teaspoon canola oil
1 cup reduced-sodium chicken broth, divided
5 cups broccoli, florets (about 12oz bag)
1 tablespoon ginger root, fresh, minced
2 teaspoon minced garlic
1/4 teaspoon red pepper flakes, to taste
1/4 cup low-sodium soy sauce
1/2 cup water

Directions:  On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat.  Add beef and stir-fry until lightly browned, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan.  Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes.  Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together soy sauce, remaining 1/2 cup broth, remaining 1/2 tablespoon, cornstarch and water until blended; stir into pan.  Reduce heat to medium-low and bring to a simmer; simmer until lightly thickened about 1 minute.

Return beef and accumulated juices to pan; toss to coat.  Serve.  Yields about 1 1/4 cups per serving.

Modifications:
-I also added 2 stalks of green onions and a few mushrooms.

If you are using fresh broccoli, cut up the broccoli.  Mince 1 Tbsp of fresh ginger and 2 cloves of garlic.  Trim and slice the beef.