I love a good stir fry!  It's low fat and healthy.  there's never any left overs in my house when I serve this.  You can either serve it with steamed rice or all by itself...tastes great either way!   Enjoy!!  Cheryl

  • 1/2 cup reduced-sodium chicken broth, divided
  • 1 tablespoon cornstarch
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons orange marmalade
  • 1 tablespoon oyster-flavored sauce
  • 1 tablespoon rice vinegar
  • 1 1/2-2 teaspoons chile-garlic sauce
  • 4 teaspoons canola oil divided
  • 12 ounces beef top sirloin, trimmed of fat and cut into 1/4-inch strips
  • 1 tablespoon minced fresh ginger
  • 1 large onion, slivered (1 1/2-2 cups)
  • 1 small red bell pepper, diced (1 cup)
  • 1 pound broccoli florets (about 4 cups)

 

  • Combine 1/4 cup broth, cornstarch, soy sauce, marmalade, oyster sauce, vinegar and chile-garlic sauce in a small bowl; mix well.
  • Heat 1 teaspoon oil in a wok or large nonstick skillet over high heat.
  • Add half the beef; stir-fry until browned, about 2 minutes. Transfer to a plate. Stir-fry the remaining beef in 1 teaspoon oil; transfer to the plate.
  • Add the remaining 2 teaspoons oil to the wok.
  • Add ginger and stir-fry until fragrant, 10 to 20 seconds.
  • Add onion; stir-fry for 30 seconds.
  • Add bell pepper and broccoli; stir-fry for 30 seconds.
  • Pour in the remaining 1/4 cup broth, cover and cook until the vegetables are crisp-tender, 2 to 4 minutes.
  • Push the vegetables to the sides.
  • Stir the sauce mixture and add it to the wok. Cook, stirring, until the sauce becomes thick and translucent.
  • Stir the vegetables into the sauce and return the beef to the wok; toss to coat.
  • Serve immediately either over steamed rice or let it stand alone.