BEEF STIR-FRY FOR TWO

1/2 lb top sirloin steak, sliced thin

2 tsp cornstarch
1/2 cup reduced-sodium beef broth
4 tsp reduced-sodium soy sauce
1 tbsp fresh minced gingerroot
1 clove garlic, minced
2 tsp toasted sesame seeds, divided
2 tsp canola oil, divided
2 cups fresh broccoli florets
1 small yellow bell pepper, julienned
1 cup hot cooked brown rice for serving, optional

In a small bowl combine the cornstarch, beef broth, soy sauce, gingerroot, and garlic until well blended; set aside.

In a large nonstick wok or skillet, stir-fry the beef and 1 teaspoon of the sesame seeds in 1 teaspoon of the oil until the beef is no longer pink.  Remove from skillet or wok and keep warm.

Add the remaining oil and stir-fry the broccoli for 2 minutes.  Add the bell pepper and stir-fry another 5 or 6 minutes until the veggies are crisp tender.  Stir the cornstarch mixture to re-blend and add to the vegetables.  Bring mixture to a boil; cook, stirring, for a couple of minutes until thickened.  Add the beef back into the pan and heat through.

Serve with the brown rice and sprinkle with the remaining sesame seeds.

 Note: File Photo