Beef and Broccoli Stir Fry

Ingredients

• Cornstarch

  2 tbsp or 15g

• Water

  Plain, clean water

  2 tbsp or 30g

• Garlic powder

  Spices

  ½ tsp or 2g

• Beef tenderloin

  Separable lean and fat, trimmed to 1/8" fat, all grades, raw

  16 oz or 454g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  2 tbsp or 28g

• Broccoli

  Raw

  4 cup chopped or 364g

• Onions

  Raw

  1 medium or 110g

• Soy sauce

  Made from soy (tamari)

  ⅓ cup or 96g

• Brown sugar

  2 tbsp or 18g

• Ginger root

  Raw

  1 tsp or 2g

Directions

1. Whisk 1 tbsp cornstarch with 1 tbsp water and the garlic powder until smooth. Add the sliced beef and toss to coat; reserve the remaining 1 tbsp cornstarch and 1 tbsp water for the sauce.
2. Heat 1 tbsp oil in a large skillet or wok over medium-high heat. Stir-fry the beef in an even layer until just browned and mostly cooked, 2–3 minutes; transfer to a plate.
3. Add the remaining 1 tbsp oil to the pan. Stir-fry the broccoli and onion until crisp-tender, 4–5 minutes.
4. Return the beef and any juices to the pan and toss with the vegetables.
5. In a small bowl, whisk the remaining 1 tbsp water with the remaining 1 tbsp cornstarch to make a slurry, then whisk in the soy sauce, brown sugar, and ginger. Pour into the pan and cook, stirring, until the sauce is glossy and thickened, about 1–2 minutes.
6. Serve hot over rice or as desired.