- In a medium bowl combine 1 tablespoon of the soy sauce, 1 tablespoon of the cornstarch and 1 teaspoon of the sesame oil; stir well. Add beef; stir to coat. Set aside.
- In a small bowl combine remaining 2 tablespoons soy sauce, remaining 1 tablespoon cornstarch, remaining 1 teaspoon sesame oil plus broth and red pepper flakes; stir until cornstarch dissolves. Set aside.
- In a wok or large nonstick skillet heat 2 teaspoons of the canola oil over medium-high heat. Add beef; stir-fry 2 to 3 minutes or until lightly browned. Remove from wok; wipe wok with paper towels.
- Add remaining 1 teaspoon canola oil to wok; heat over medium-high heat. Add ginger and garlic; stir-fry 1 minute or until fragrant. Add bell pepper, broccoli and onions; stir-fry 3 minutes or until crisp-tender. Stir in broth mixture and beef; cook 30 seconds or until sauce thickens. Remove from heat. Stir in cilantro; serve immediately with rice.
View all nutritional information
Calories 476, Calories Fat 127, Total Fat 14g, Saturated Fat 3g, Cholesterol 43mg, Sodium 390mg, Carbohydrate 54g, Protein 30g
|Calories (fat) extra||27|
|Total Fat (extra)||22|
|Saturated Fat (extra)||20|
|Vitamin A (extra)||46|
|Vitamin C (extra)||111|