8 ounces lean steak such as flank or sirloin (fat trimmed off), cut into thin strips
2 garlic cloves, crushed
1/2-inch piece fresh ginger, grated
1/2 teaspoon Chinese five spice powder
4 tablespoons lite soy sauce
2 tablespoons olive oil
5 1/2 ounces cut broccoli florets
2/3 cup low-sodium beef broth
2 teaspoons cornstarch
4 teaspoons water
1 cayenne pepper, chopped (optional)
1-2 tablespoons chili sauce
Instructions
Place the steak, garlic, chili sauce, ginger, five spice powder and 2 tablespoons soy sauce in a medium bowl. Make sure the steak is covered and coated with sauce. Marinate for a few minutes or a few hours in the refrigerator.
Heat 1 tablespoon oil in a preheated wok or large frying pan. Add broccoli and stir-fry for 4-5 minutes. Remove from the pan and set aside.
Add remaining oil, steak and marinade. Stir-fry for about 2-3 minutes, until beef is cooked through over medium-high heat. Add broccoli, beef broth, and remaining 2 tablespoons of soy sauce.
Blend the cornstarch with water to form a smooth paste and stir it into the pan. Bring to a boil, stirring constantly until thickened and clear. Cook for another minute.
Serve with rice or noodles. To lower fat, decrease olive oil to 1 tablespoon and stir-fry broccoli with cooking spray or water. To lower sodium, decrease soy sauce by 1-2 tablespoons.
