Ginger Garlic Beef and Broccoli Stir-Fry

Ginger Garlic Beef and Broccoli Stir-Fry

Serves: 4


  • 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


  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.