WW PointsPlus value - 5

Serves - 4

Prep Time - 16 min

Cook Time - 12 min

2 1/2 Tbsp cornstarch, divided 1/4 tsp table salt 3/4 pound(s) uncooked lean trimmed sirloin beef, thinly sliced against the grain 2 tsp canola oil 1 cup(s) reduced-sodium chicken broth, divided 5 cup(s) uncooked broccoli, florets (about a 12 oz bag) 1 Tbsp ginger root, fresh, minced 2 tsp minced garlic 1/4 tsp red pepper flakes, or to taste 1/4 cup(s) water 1/4 cup(s) low sodium soy sauce

On a plate, combine 2 tablespoons cornstarch and salt; add beef and toss to coat.

Heat oil in a large nonstick wok or large deep skillet over medium-high heat. Add beef and stir-fry until lightly browned and cooked through, about 4 minutes; transfer to a bowl with a slotted spoon.

Add 1/2 cup broth to same pan; stir to loosen any bits on food on bottom of pan. Add broccoli; cover and cook, tossing occasionally and sprinkling with a tablespoon water if needed, until broccoli is almost crisp-tender, about 3 minutes. Uncover pan and add ginger, garlic and red pepper flakes; stir-fry until fragrant, about 1 minute.

In a cup, stir together water, soy sauce, remaining 1/2 cup broth and remaining 1/2 tablespoon cornstarch until blended; stir into pan. Reduce heat to medium-low and bring to a simmer; simmer until slightly thickened, about 1 minute.

Return beef and accumulated juices to pan; toss to coat. Serve. Yields about 1 1/4 cups per serving.