Ingredients
3
3 servings
- •7 ounces beef sirloin, sliced into strips
- •1.25 teaspoons chicken bouillon granules, divided
- •1 teaspoon white sugar, divided
- •1 tablespoon ginger juice
- •3 tablespoons water, divided
- •1 teaspoon cornstarch
- •2 tablespoons vegetable oil, divided
- •1 (4 inch) piece ginger root, peeled and sliced
- •14 ounces Chinese broccoli, sliced
Instructions
- Toss beef strips with 1 teaspoon chicken bouillon granules and 3/4 teaspoon sugar in a bowl. Marinate in the refrigerator, 20 minutes to 1 hour.
- Combine remaining 1/4 teaspoon chicken bouillon granules, 1/4 teaspoon sugar, and ginger juice in a bowl.
- Mix 2 tablespoons water with cornstarch in a small bowl. Add to bowl with ginger juice mixture; stir.
- Heat 1 tablespoon oil in a wok over medium-high heat; cook and stir ginger until fragrant, about 30 seconds. Add broccoli; cook and stir for 2 minutes. Add remaining 1 tablespoon water, cover, and cook until broccoli is cooked but still crunchy, about 1 minute. Transfer to a dish.
- Heat remaining 1 tablespoon oil in the wok. Add beef; cook and stir to medium well doneness, about 4 minutes. Add ginger juice mixture and broccoli. Cook and stir until heated through, about 2 minutes.
Nutritional Facts
Per 3 servings
- Calories: 234
- Carbohydrate: 15g
- Fat: 14g
- Fiber: 3g
- Protein: 15g
- Sugar: 2g
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