Beef Broccoli Stir-Fry

2 1/2 T. cornstarch, divided
1/2 t. salt
3/4 lb. lean beef sirloin, thinly sliced against grain
1 T. peanut or canola oil
1 cup reduced-sodium chicken broth
5 cups broccoli florets (about a 12-oz. bag)
1 T. fresh minced ginger
2 t. minced garlic
1/4 t. red pepper flakes, or to taste (I used more!)
1/4 c. low-sodium soy sauce
1/2 c. water

On a plate combine 2 T. cornstarch and salt. Add beef and toss to coat.

Heat oil in a wok or skillet. Add beef and stir-fry until almost cooked though, about 4 minutes. Transfer to a bowl.

Add 1/2 cup broth to the pan and stir to loosen any browned bits. Add broccoli, cover and cook until broccoli is almost crisp-tender, about 3 minutes.

Add ginger, garlic and red pepper flakes and stir-fry until fragrant.

In a cup, combine soy sauce, remaining 1/2 cup broth, remaining 1/2 T. cornstarch and water. Stir into pan and return to a simmer, cooking until sauce is slightly thickened.

Return beef to pan and toss to coat.

Serves 4, each serving yields about 1 1/4 cups