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1
Cooking time: 10 minutes
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Slice the beef crosswise into 1/4-inch-thick slices, each about 2 inches long. Cut the florets off the broccoli; peel and slice the stalks. Cut the pepper into thin strips.
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Combine the broccoli and the pepper strips in a bowl and set aside. In a small bowl, mix the beef broth, soy sauce, ginger, garlic, and cornstarch. When the cornstarch is dissolved, set sauce aside.
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Heat 2 tablespoons of the oil in a wok or heavy skillet over medium-high heat. Add half the beef strips and stir-fry until brown, about 2 minutes. Remove the beef to a plate, using a slotted spoon. Add the remaining beef, cook for 2 minutes, until brown, then remove to plate with a slotted spoon.
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Carefully wipe out the hot pan with a paper towel. Heat the remaining oil over high heat. Add the broccoli and the pepper strips to the wok, cover, and cook for 2 to 3 minutes, until the vegetables are tender. Stir the broth mixture and pour it into the wok, then add the beef and any juices from the plate.
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Simmer over low heat, stirring, for a minute or two, just until the sauce thickens. Transfer to a serving platter.
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How kids can help: Measure and stir together sauce ingredients.
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TIP: It's easier to slice the beef if it's partially frozen, so freeze it for about an hour before preparing your stir-fry.
