Spicy Beef and Broccoli Stir-Fry x2

• ¼ cup light soy sauce
• 1 tbsp cornstarch
• 2 tbsp veg oil, divided
• 1 boneless beef top sirloin steak (1 ¼ lbs) trimmed
• 3 c broccoli flowerets
• 1 medium onion
• 1 medium red bell pepper
• 2 garlic cloves, pressed
• 1 tsp peeled fresh ginger root, finely chopped
• ¼ tsp red pepper flakes
• ½ cup beef broth

Cooking Day: Whisk together soy sauce, cornstarch, and 1 tbsp of oil. Cut steak lengthwise in half and then crosswise into ¼ inch thick strips. Add beef to soy sauce mixture, toss to coat. Press garlic. Finely chop ginger root. Add red pepper flakes. Freeze in Ziploc bag.

Cut broccoli into flowerets, onion into thin wedges,and bell pepper into thin strips, 2 inches long. Place into Ziploc bag and freeze.

Serving Day: Heat 1 tsp of oil in stir-fry skillet over medium-high heat, heat until hot. Add beef/soy sauce mixture to skillet. Stir-fry 1-2 minutes or until outside surface of beef is no longer pink (do not overcook). Remove from skillet; keep warm. Repeat with 1 tsp of the remaining oil and remaining beef, garlic, ginger and red pepper flakes. Remove from skillet.

Heat remaining 1 tsp oil in same skillet until hot. Add broccoli, onion and bell pepper; stir-fry 3-4 minutes or until veggies are crisp-tender. Return beef to skillet; add broth. Bring to a boil. Boil 1 minute, stirring gently, until sauce is slightly thickened.