Light flavorful recipe ideal for lunch or dinner that combines exquisite oriental scents a very low calorie dish.

Ingredients
(3 servings)

• 2 ½ tablespoons cornstarch, divided
• ¼ teaspoon salt
• ¼ teaspoon ground pepper
• 340 grams of lean beef sirloin, sliced ​​thin
• 2 teaspoons canola oil
• 170 grams of white button-type mushrooms, sliced
• ½ cup beef broth, divided
• 5 cups broccoli florets
• ½ cup ginger root, fresh, crushed
• 2 teaspoons garlic, minced
• ¼ teaspoon garlic and chili thai sauce
• ¼ cup water
• ¼ cup soy sauce.

Preparation

1. In a bowl combine 2 tablespoons cornstarch, salt and pepper. Add the meat and cover well with the mixture.
2. Heat oil in a wok or large skillet over medium-high heat.
3. Add meat and fry until lightly browned and cooked through, about 4 minutes. Transfer to a bowl with a slotted spoon.
4. Add ½ cup of broth to the pan. Stir in broccoli, cover and heat, basting with 1 tablespoon of water if necessary, until broccoli is crisp and smooth, about 3 minutes.
5. Stir in mushrooms, covered and heated, stirring occasionally.
6. Uncover the pan. Add the ginger and garlic. Stir-fry for 1 minutes.
7. Mixture in a cup water, Thai sauce, soy sauce, ½ cup beef broth and ½ tablespoon cornstarch until everything is well combined, add to the pan.
8. Lower the temperature to medium-low and let simmer until slightly thickened, about 1 minute.
9. Returns meat and accumulated juices to the pan, stir well.
10. Serve with rice.