Recipe: Beef & Broccoli Stir-Fry

This might be the best Chinese food I've ever had - maybe because it was super-fresh and actually wholesome? Hmmm...

Side note: The recipe suggests serving with egg noodles. We used No Yolks egg noodles, and they were great. You could also use rice or just serve alone - your call! If you decide to serve with noodles, just cook those according to their package directions and then drain and stir into the stir-fry just before serving. YUM!

Ingredients:

• 1/2 cup low-sodium soy sauce
• 2 Tbsp. lemon juice
• 1 Tbsp. cornstarch (or flour to substitute)
• 1 Tbsp.  firmly packed dark brown sugar (I just used regular brown sugar because that's what was on-hand)
• 1 clove garlic, crushed
• 1 tsp. black pepper
• 2 Tbsp. vegetable oil, divided
• 2 lbs. sirloin (trim of fat and cut into 1/4" thick slices)
• 1 medium onion, thinly sliced (I used white)
• 2 medium heads broccoli (I used about 4 cups of frozen florets)
• 2 tsp. grated fresh gingerroot (Have you ever tried to grate a 2" piece of ginger? WTH? I just peeled it, sliced it and minced it really tiny!)

Directions:

1. In a small bowl, combine soy sauce, lemon juice, cornstarch, brown sugar, garlic and pepper. Set aside.
2. Heat 1 Tbsp. vegetable oil in a large skillet or wok over medium-high heat. Add beef and stir-fry until almost cooked through, about 2 min. Transfer beef to a plate and cover to keep warm.
3. Heat remaining 1 Tbsp. oil in skillet. Add onion and stir-fry for 5 minutes. Cut broccoli into florets (should yield about 4 cups) and add to skillet with 1/2 cup water (use half that if you're using frozen broccoli). Bring to a boil, cover, reduce heat and simmer for 3 minutes.
4. Return beef to skillet with soy sauce mixture; add ginger. Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes.
5. Add in rice or noodles and mix. Serve hot.

Recipe serves 6. Prep time: 20 min. (Yeah right, I'm pretty sure I spent that much time trying to grate ginger and slice all that beef!) Cook time: 15 min.

This recipe is from some random card I think I received in the mail or with a magazine subscription at some point - the copyright reads Great American Recipes (gotta give credit where credit is due!).