Ingredients

1 pound boneless beef sirloin
2 large broccoli stalks
1 red or yellow bell pepper
1 cup beef broth
3 tablespoons soy sauce
1 1/2 tablespoons peeled, minced fresh ginger
2 garlic cloves, peeled and minced
2 teaspoons cornstarch
4 tablespoons vegetable oil

Directions

Slice the beef crosswise into 1/4-inch thick slices, each about 2 inches long. Cut the florets off the broccoli; peel and slice the stalks. Cut the pepper into thin strips. Combine the broccoli and pepper strips in a bowl and set aside. In a small bowl, mix the beef broth, soy sauce, ginger, garlic and cornstarch. When the cornstarch is dissolved, set the sauce aside.

Heat 2 tablespoons of oil in a wok or heavy skillet over medium-high heat. Add half the beef strips and stir-fry until brown, about 2 minutes. Remove beef to a plate. Add remaining beef, cook 2 minutes, until brown, then remove to the plate.

Carefully wipe out the hot pan with a paper towel. Heat the remaining oil over high heat. Add broccoli and pepper strips to the wok; cover and cook for 2-3 minutes, until the vegetables are tender. Stir the broth mixture and pour it into the wok, then add beef and any juices from the plate. Simmer over low heat, stirring, for a minute or two, just until the sauce thickens. Transfer to a serving platter.