This is one of my favorites taken from the Better Homes and Gardens New Dieter’s Cookbook.
8 ounces beef top round steak (I used flank steak)
1/2 cup reduced-sodium beef broth
3 Tablespoons reduced-sodium soy sauce
2 1/2 teaspoons cornstarch
1 teaspoon sugar
1 teaspoon grated fresh ginger
Nonstick cooking spray
1 1/4 pounds fresh asparagus spears, trimmed and cut into 2 inch pieces or 3 cups small broccoli florets
4 green onions, sliced into 2 inch lengths
1 Tablespoon cooking oil
2 cups hot cooked rice
Thinly slice beef across the grain into bite size strips. Set aside.
For the sauce, in a small bowl stir together the beef broth, soy sauce, cornstarch, sugar, and ginger; set aside.
Lightly coat an unheated wok or large skillet with nonstick cooking spray. Preheat over medium-high heat. Add asparagus or broccoli, mushrooms, and green onions. Stir fry for 3-4 minutes or until vegetables are crisp-tender. Remove from work or skillet.
Carefully add the oil to wok or skillet. Add beef; stir fry for 2 to 3 minutes or until brown. Push the beef from the center of the wok or skillet. Stir sauce. Add sauce to center of wok or skillet. Cook and stir until thickened and bubbly.
Return vegetables to wok or skillet. Stir all ingredients together to coat with sauce; heat thoroughly. Serve immediately over hot cooked rice.
Simply delicious! View more Typical Suburban Family Recipes.