Asian Beef and Broccoli

1 lb Round steak, cut in strips
salt to taste
dash white pepper
1 big bunch of broccoli cut
1 1/2 tsp cornstarch
1 1/2 tsp soy sauce
1 1/2 tsp sesame oil
1/4 c chicken broth or vegetable broth
1 1/2 tsp vegetable oil
6 cloves garlic pressed
1 1/2 tsp grated gingerroot (I use fresh, I buy a bunch and then keep it in my freezer and use a cheese grater to grate it. You don't even have to thaw it)
3 cups brown rice, cooked (I use white but whatever you like)

Toss beef with salt and white pepper.
Place broccoli in 1 inch boiling water; heat to boiling. Cover and cook 2 min. Immediately rinse with cold water; drain.
Mix cornstarch and soy sauce; stir in sesame oil and broth.
Spray nonstick wok or skillet with cooking spray and heat over med-high heat until cooking spray starts to bubble. Add beef; stir-fry about 2 min. or until brown. Remove beef from wok. Cook wok slightly.
Add a little oil and rotate wok to coat sides. Heave over med-high heat. Add garlic and gingerroot; stir-fry 30 sec.
Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir about 30 seconds or until thickened.
Serve over rice.

In case anyone wants it, here is the nutritional information. Per serving: 263 Calories; 5g Total fat; 18g protein; 36g carbohydrate; 33mg cholesterol; 314mg sodium exchanges: 2 Grain (starch); 1 1/2 Lean Meat; 1 vegetable; 0 fruit; 1/2 fat; 0 other carbohydrates.

I know it sounds really complicated but Blake and I make this all the time and it is really not too hard when you get used to it. It is the one dish that we both absolutely love. I can't go back to eating beef and broccoli at any restaurants now because mine tastes so much better.

By: Kori