Ginger Beef Stir-Fry

12 oz. beef top round or sirloin steak
1/2 cup beef broth
3 TB. soy sauce
2 1/2 tsp. cornstarch
2-3 tsp. grated fresh ginger
1 tsp. sugar
Nonstick cooking spray
1 1/2 cups sliced fresh mushrooms
1 medium carrot, thinly bias sliced
4 cups small broccoli florets
1 small red sweet pepper, seeded and cut into 1/4 inch wide strips
1 TB. vegetable oil
2 green onions, bias sliced into 2-inch lengths

1. Partially freeze meat for easier slicing. Trim fat from meat. Thinly slice meat across the grain
into bite-size strips. Set aside.
2. For sauce, in a small bowl stir together beef broth, soy sauce, cornstarch ginger, and sugar. Set aside.
3. Lightly coat wok or large nonstick skillet with cooking spray. Preheat over medium-high heat.
Add mushrooms and carrot to wok; stir-fry for 2 minutes. Add broccoli and sweet pepper;
stir-fry about 2 minutes more or until vegetables are crisp-tender. Remove vegetables from
wok.
4. Add oil to wok. Add meat; stir-fry for 2-3 minutes or until desired doneness. Push meat from
center of wok. Stir sauce. Add sauce to center of wok. Cook and stir until thickened and
bubbly.
5. Return vegetables to wok. Add green onions. Stir all ingredients together to coat with sauce;
heat through. Serve over hot cooked rice.