This is a great way to incorporate a small amount of beef into a mostly vegetable and grain dinner. Serve on a bed of cooked rice, preferably short grain brown.
2tablespoonschicken broth or water
1tablespoonlow-sodium soy sauce
2teaspoons finely chopped ginger
2teaspoons finely chopped garlic
¾pound boneless sirloin, about ¾inch thick, fat trimmed and cut into thin (¼inch) slices
2cups trimmed broccoli florets
½cup thin slicescarrot
½red (bell) pepper, cut into ¼-inchstrips
1 small yellow squash, halved lengthwise and cut into ¼-inch slices
½cup thin diagonally sliced scallions, white and green parts
¼teaspoon crushed red pepper, or more to taste
Combine the broth, sherry, soy sauce, honey, cornstarch, 1teaspoon of the ginger, and 1teaspoon of the garlic in a pie plate or other shallow dish. Stir with a fork to blend. Add the steak slices and turn to coat.
Heat a large nonstick skillet over high heat until adrop of water evaporates upon contact. Add 2teaspoons of the oil and the broccoli, carrot, red bell pepper, and squash. Stir-fry, adjusting the heat to maintain a steady sizzle, until the vegetables are almost tender, about 5 minutes. Add the scallions and remaining ginger and garlic and stir-fry for 1 minute. Transfer to a side dish.
Add the remaining 1teaspoon oil to the hot skillet and gradually add the slices of beef. Sprinkle with the crushed red pepper. Stir-fry the beef until browned on both sides, about 3 minutes.
Add the vegetables to the skillet. Stir-fry just to heat through, about 1 minute. Serve at once.