Beef & Broccoli

• 1 pound boneless round steak, cut into thin strips
• 2 TBSP cornstarch
• 2 C water
• 2 Beef bullion cubes
• 2-3 tablespoons reduced sodium soy sauce
• 1/4 teaspoon ginger
• 1 bag frozen cut broccoli (or fresh)
• 1 clove garlic, minced
• 1/2 small onion diced
• salt and pepper to taste 

optional add-in's that I love:

1 C shredded carrots

8 oz. can water chestnuts

Directions

In a small bowl, combine cornstarch, water, bullion, and soy sauce. 

In a large skillet or wok over high heat, cook and stir beef in a little bit of olive oil 2 to 4 minutes, or until browned. Add salt and onions and cook until translucent. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.

Serve over rice.


Serves approx 7 (1 C) servings   4 pt+ each serving