Teriyaki Beef and Broccoli

1 1/2 lb stip loin steak
1 Tbsp cornstarch, divided
2 tsp soy sauce
1 Tbsp vegetable oil, divided
1 bunch broccoli, cut into small florets
1 red pepper, thinkly sliced
1/2 cup teriyaki cooking sauce
1/3 cup beef broth
2 green onions, sliced diagonally

Slice beef across the grain into very thin strips, trimming and discarding any excess fat. Place in a bowl with 1 tsp cornstarch and soy sauce. Let sit 10 min.

Heat 2 tsp oil in a large skillet over medium-high heat. Add beef and stir fry until no longer pink, about 3 minutes. Transfer to a plate.

Return skillet to heat and add remaining oil. Add broccoli and red pepper and stir-fry until tender-crisp, about 3 minutes. Add beef and cooking sauce, tossing to coat; cook until hot. In a small bowl, whisk remaining cornstarch with beef broth until smooth, stir into skillet. Bring to a boil, stirring constantly. Reduce heat and simmer until sauce thickens, about two minutes. Transfer to a platter and top with green onions.

Serve with rice or noodles.

Tip: Place the beef in the freezer for 30 minutes to make it easier to slice into thin strips.

Serves 8