Combine beef, garlic, ginger and soy sauce in a bowl and let stand.
Wash broccoli thoroughly and cut into florets. Trim and peel stems and cut into 1/4-inch thick slices.
Heat 1 Tbsp. oil in a large nonstick skillet or wok over high heat, add broccoli florets and stems, then stir-fry for 2 minutes. Add 1/2 cup water and stir until water evaporates. Transfer broccoli to a plate.
Add remaining oil to pan, add beef mixture and stir-fry for 3 minutes. Stir together broth and cornstarch, add to meat and stir-fry until sauce is thickened, about 3 minutes longer. Add broccoli and bean sprouts, then cook, stirring, until heated through, about 2 minutes.
I made sushi last night but didn't realize i was short on the nori sheets until i already had 4 cups of cooked white rice with the vinegar dressing mixed in. Not one to waste i immediately thought of a stir fry. I've never cooked a stir fry or even made anything remotely asian... now i cannot wait to make this again. Absolutely delicious, SO easy, and extremely inexpensive. The sticky rice for the sushi added a nice zing with the vinegar too but i'm sure this would be just as amazing with plain rice. So happy i found this and didn't have to waste any food.
Good flavor, added zucchini, squash and mushrooms along with a bit of extra corn starch to help thicken the sauce. Added extra ginger as well, will stick to the recommended amount on that one next time. Company enjoyed it.
I beefed-up this recipe a little (no pun intended) by adding carrots, yellow squash and green beans. Each was cooked as described for the broccoli-first stir frying for a couple of minutes, then adding water to soften. I also added the beef broth to the beef with ginger and garlic to marinade while the veggies cooked, reserved, and then added back to the beef with the corn starch after cooking the meat to make the sauce.Served with white rice on the side. My fussy 9 year old and very fussy 5 year old devoured it.