Oxmoor House JANUARY 2002
Trim fat from steak. Cut beef diagonally across grain into very thin slices.
Combine broth, soy sauce, and cornstarch in a small bowl; stir with a whisk until blended.
Heat 1 teaspoon oil in a large nonstick skillet or wok over high heat. Add ginger and garlic; stir-fry 2 minutes. Add beef; stir-fry 5 minutes. Remove mixture from pan; keep warm. Add remaining 1 teaspoon oil; add broccoli, onion, and carrot. Sauté 7 minutes or until vegetables are crisp-tender. Return beef mixture to pan, and stir in cornstarch mixture; sauté 2 minutes or until thick and bubbly. Serve over rice.
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