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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 bunch(es) broccoli |
1 clove garlic, minced |
2 tablespoon(s) cornstarch |
1 pound(s) flank steak |
2 teaspoon(s) grated ginger root |
1 tablespoon(s) honey |
1 large red pepper, sliced |
1/4 cup(s) low sodium soy sauce |
2 scallions, sliced |
1 can(s) sliced water chestnuts, drained |
Directions:
1. Place flank steak in freezer for 10 minutes. Meanwhile, in a 1 cup glass measure, stir soy sauce, honey, ginger root, garlic, cornstarch and enough water to measure 1 cup; set aside.
2. Remove meat from freezer; slice against grain into thin strips. Cut florets from broccoli; slice stems into bite sized pieces. In a wok, coated with vegetable cooking spray, over medium-high heat, saute broccoli, pepper and scallions for 3 minutes. Remove and keep warm.
3. Respray wok. Place over medium-high heat; add beef and stir until beef is no longer pink, about 5 minutes. Stir in soy sauce mixture, vegetable mixture and water chestnuts until mixture is thickened, about 3 minutes
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