INGREDIENTS
2 Tbsp. reduced-sodium soy sauce
1 Tbsp. rice wine or sherry
3 tsp. cornstarch
1 tsp. Asian chilli oil or 1/2 tsp. crushed red pepper
1 lb. flank steak cut across the grain into thin strips
5 tsp. vegetable oil
2 cups small broccoli flortes
1/4 cup water
1 red bell pepper , cut into strips
1 tsp. grated fresh ginger
1 tsp. minced garlic
1/2 cup reduced-sodium chicken broth
2 Tbsp. hoisin sauce
1/4 cup dry-roasted peanuts
cooked rice
DIRECTIONS
1. In a medium bowl, combine soy sauce, rice wine, 2 tsp cornstarch and chili oil. Add beef; toss to coat. Cover and refrigerate 20 minutes.
2. Meanwhile heat 1 tsp vegetable oil in a large nonstick skillet over high heat. Add broccoli and stir fry 1 minute. Add 1/4 cup water, cover and cook 2 minutes or until broccoli is crisp-tender and water evaporates. Transfer broccoli to a bowl. Heat 1 tsp vegetable oil in skillet. Add bell pepper and stir-fry 1 minute or until just tender; add to broccoli. Heat 1 tsp vegetable oil in skillet. Add half of beef and stir-fry until browned, about 2 minutes. Transfer to bowl. Repeat with 1 tsp. vegetable oil and remaining beef.
3. Combine remaining 1 tsp cornstarch and 1 tbsp water in a cup. Heat remaining 1 tsp vegetable oil in skillet over medium heat. Add ginger and garlic, stir-fry 30 seconds. Stir in broth and hoisin sauce; bring to a boil. Stir in cornstarch mixture, cook until it boils and thickens. Stir in beef, vegetables and peanuts, serve with rice
