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In a medium bowl, combine soy sauce, cornstarch, vinegar, ginger, crushed red pepper and garlic. Trim fat from beef. Cut beef across the grain into 1/8-inch-thick slices. Add beef to marinade; toss to coat. Cover and marinate at room temperature for 10 minutes. Drain, discarding marinade.
Meanwhile, cut broccoli florets from stems. If desired, peel stems. Cut stems into 1/4-inch-thick slices.
Heat 1 teaspoon oil in a wok or large skillet over medium-high heat. Add beef; cook and stir for 2 to 3 minutes or until slightly pink in the center. Remove beef from the pan.
Add the remaining 1 teaspoon oil to the pan. Add broccoli and carrots; cook and stir for 1 minute. Add broth: cook and stir for 5 to 7 minutes or until vegetables are crisp-tender, stirring to scrape up any browned bits from bottom of pan. Return beef to pan. Add green onions; heat through. Serve immediately over hot cooked spaghetti squash or pasta.