Ingredients
3/4
cup beef broth
2
tablespoons reduced-sodium soy sauce
1
tablespoon rice vinegar or white vinegar
2
teaspoons cornstarch
2
teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
2
cloves garlic, minced
1/4
teaspoon crushed red pepper
12
ounces boneless beef top sirloin steak, trimmed of fat
2
teaspoons canola oil
12
ounces frozen broccoli florets
2
medium carrots, sliced
4
green onions, sliced
6
ounces dried soba (buckwheat noodles) or multigrain spaghetti, cooked according to package directions
Preparation
For sauce: In a small bowl, combine beef broth, soy sauce, vinegar, cornstarch, ginger, garlic, and crushed red pepper; set aside.
Trim fat from meat. Cut meat across the grain into thin slices; set aside.
In a wok or large skillet, heat 1 teaspoon of the oil over medium-high heat. Add broccoli and carrots. Cook and stir for 5 to 6 minutes or until crisp-tender; remove from wok.
Add the remaining 1 teaspoon oil to wok. Add beef. Cook and stir for 2 to 3 minutes or until desired doneness. Push meat from center of wok. Stir sauce; add to wok. Cook and stir until thickened and bubbly. Return vegetables to wok; add green onions. Stir to coat all ingredients with sauce. Cook and stir until heated through.
Serve beef mixture over hot cooked noodles.
