Ingredients

• 12 oz fresh broccoli florets
• 1 tablespoon canola oil
• 1 ½ lb top sirloin for stir-fry
• 3 tablespoons minced garlic
• 1 tablespoon ginger spice blend paste
• ½ cup reduced-sodium stir-fry (or oyster) sauce
• ¼ cup reduced-sodium chicken broth
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons dry sherry (or broth)

Steps

1. Cut broccoli into bite-size pieces, place in microwave-safe bowl, and cover; microwave on HIGH for 4–5 minutes or until almost tender.
2. Preheat large sauté pan on medium-high 2–3 minutes. Place oil in pan, then add steak, garlic, and ginger paste; cook and stir 3–4 minutes or until meat is lightly browned. While steak cooks, combine remaining ingredients (except broccoli) in small bowl until well blended.
3. Stir broccoli and sauce mixture into beef. Bring to a boil; cook 2–3 minutes or until sauce thickens and broccoli is tender. Serve.

Ingredients

• 1 ¾ cups reduced-sodium chicken broth
• 3 tablespoons reduced-sodium soy sauce
• 1 teaspoon minced garlic
• ¼ teaspoon crushed red pepper
• 1 medium red bell pepper
• 2 cups instant brown rice
• 1 cup frozen green peas
• ¼ cup sliced fresh green onions

Steps

1. Combine in large sauté pan: broth, soy sauce, garlic, and red pepper; bring to a boil on high. Cut pepper into bite-size pieces; set aside.
2. Stir rice into pan and return to a boil, then reduce heat to low, cover, and cook 5 minutes.
3. Remove pan from heat; stir in peppers, peas, and onions. Cover and let stand 5–7 minutes until water is absorbed. Fluff with fork and serve.