Ingredients:

• 1 tablespoon cornstarch
• 2/3 cup chicken soup broth (or water)
• 2 tablespoons reduced-sodium soy sauce
• 1 tablespoon brown sugar Splenda
• 1 garlic clove, minced
• 1 teaspoon minced fresh ginger
• 2 teaspoons olive oil, divided
• 1/2 pound beef top sirloin steak, cut into 1/4-inch-thick strips
• 2 cups fresh small broccoli florets
• 8 green onions, cut into 1-inch pieces

Instructions:

1. Mix the first 6 ingredients. 
2. In a large nonstick pan, heat 1 teaspoon olive oil over medium-high heat.
3. Stir fry beef until browned, 1-3 minutes. Remove from pan.
4. Stir fry broccoli in the remaining olive oil until crisp/tender, 3-5 minutes.
5. Add the green onions; cook just until tender, 1-2 minutes. 
6. Stir the cornstarch mixture and add to the pan. Bring to a boil; cook and stir until sauce is thickened, 2-3 minutes. 
7. Return the beef to the pan and heat through.

Makes 2 servings.

Count each serving as a protein and vegetable (don’t add a fat).

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