A sirloin steak Stirfry is dressed up with broccoli florets and bathed in a zesty soy sauce made lively by the addition of brown sugar, ginger and garlic powder.
2 tablespoons cornstarch
2 tablespoons soy sauce
1 1/2 cups chicken broth
1 tablespoon packed brown sugar
2 tablespoons vegetable oil
1 pound sirloin steak, sliced into 3/4-inch strips against the grain
4 cups broccoli florets
1/4 teaspoon garlic powder
1/2 teaspoon fresh grated ginger
Combine cornstarch, soy sauce, chicken broth and brown sugar in a small bowl; set aside.
Heat oil in a skillet over high heat; add steak and Stirfry, turning to brown on both sides. Remove steak from skillet; set aside in a warm pan; cover loosely. Leave any oil remaining after cooking in skillet.
Return skillet to medium heat; Stirfry broccoli, garlic powder and ginger until tender-crisp. Add reserved cornstarch mixture; bring to a boil, stirring constantly, until thickened. Return steak; heat thoroughly. Serve with rice or noodles.
Makes 4 servings.