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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Combine 2 tablespoons cornstarch with the salt. Add beef and toss to coat. | 2. Heat oil in a wok or skillet over medium-high heat and add beef. Stir-fry about 4 minutes until lightly browned and cooked through. Transfer to bowl with slotted spoon and keep warm. | 3. Add 1/2 cup broth to the pan and stir to loosen any bits of food on bottom. Add broccoli, cover and cook. Toss occasionally and sprinkle with water if necessary until broccoli is crisp-tender (about 3 minutes). | 4. Add ginger, garlic and red pepper flakes and stir-fry for about 1 minute; until fragrant. | 5. Stir together soy sauce, 1/2 cup broth, 1/2 tablespoon cornstarch and water in a cup until blended and then stir into pan. | 6. Reduce heat to medium-low and bring to a simmer. Simmer about 1 minute until slightly thickened. | 7. Return beef and juices to pan, toss to coat. | 8. Serve over rice. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cornstarch	2 1/2	tablespoons	divided	76.2	18.254	0.052000000000000005	0.01
salt	1/4	teaspoon		-	-	-	-
beef grain	3/4	lb	trimmed sliced lean	302.6007	0.0	67.3202	1.7
canola oil	2	teaspoons		79.56	0.0	0.0	9.0
chicken broth	1	cup	divided reduced sodium	78.12	1.89	11.1384	2.6208
broccoli floret	5	cups		302.6007	0.0	67.3202	1.7
gingerroot	1	tablespoon	minced	302.6007	0.0	67.3202	1.7
garlic	2	teaspoons	minced	8.344	1.8514	0.3562	0.027999999999999997
red pepper flake	1/4	teaspoon		302.6007	0.0	67.3202	1.7
soy sauce	1/4	cup	low sodium	33.7875	3.1429	5.1892	0.3634
water	1/2	cup		0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.