Who needs takeout? You can make tender sirloin beef tips and broccoli in a velvety soy glaze just as fast yourself.
In a large bowl, whisk together 2 tablespoons cornstarch with 3 tablespoons water. Add the beef to the bowl and toss to combine.
In a separate small bowl, whisk together the remaining 1 tablespoon cornstarch with the soy sauce, brown sugar, garlic and ginger. Set the sauce aside.
Heat a large nonstick sauté pan over medium heat. Add 1 tablespoon of the vegetable oil and once it is hot, add the beef and cook, stirring constantly until the beef is almost cooked through. Using a slotted spoon, transfer the beef to a plate and set it aside.
Add the remaining 1 tablespoon of vegetable oil to the pan and once it is hot, add the broccoli florets and sliced onions and cook, stirring occasionally, until the broccoli is tender, about 4 minutes. (See Kelly’s Notes.)
Return the beef to the pan then add the prepared sauce. Bring the mixture to a boil and cook, stirring, for 1 minute or until the sauce thickens slightly. Serve with rice or noodles.
To guarantee bright green broccoli, blanch the florets in boiling water then drain and dry it very well before adding it to the pan. If you opt for this additional blanching step, reduce the cooking time of the broccoli to 2 minutes.
The sauce must come to a boil in order for the cornstarch to work as a thickening agent.
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|Serving Size: 1 Serving (2142g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 110 (16%)|
|Amt Per Serving||% DV|
|Total Fat 12.2g||16 %|
|Saturated Fat 2.3g||12 %|
|Monounsaturated Fat 5.8g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 42mg||13 %|
|Sodium 28394.8mg||979 %|
|Potassium 2980.2mg||78 %|
|Total Carbohydrate 67g||20 %|
|Dietary Fiber 17.5g||70 %|
|Sugars, other 49.5g|
|Protein 90.6g||129 %|
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Calories per serving: 679
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