Ginger Garlic Beef and Broccoli Stir-Fry

Ingredients

• 1/2 cup reduced-sodium chicken broth
• 1/3 cup rice wine or dry sherry
• 1/4 cup reduced-sodium soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sugar
• 1 teaspoon toasted sesame oil
• 1/8 teaspoon ground white pepper
• 1 tablespoon peanut oil or canola oil
• 1 tablespoon minced fresh ginger
• 2 garlic cloves, minced
• 4 cups small broccoli florets
• 1 medium onion, cut into 1-inch pieces
• 1 package GoodHeart Diced Grilled Beef Flank Steak
• 1 Fresno or jalapeño chile, thinly sliced (optional)
• 1 Fresno or jalapeño chile, thinly sliced (optional)
• 2 cups hot cooked white rice

Instructions

1. Whisk together the broth, rice wine, soy sauce, cornstarch, sugar, sesame oil, and white pepper in a small bowl until smooth. Set aside.
2. Heat the peanut oil in a large wok or 12-inch skillet over medium-high heat. Add the ginger and garlic and stir-fry until fragrant, 30 seconds. Add the broccoli and onion and stir-fry until crisp-tender, 3 minutes. Stir in the beef.
3. Re-whisk the broth mixture and add to the wok. Stir-fry until sauce comes to a boil and thickens and beef is heated through, about 2 minutes. (For a spicy version, stir in the chile.) Serve over rice.