Beef with Broccoli

  • 1/2-pound flank steak or boneless top round, trimmed
  • 10 sun-dried tomato slices or halves (packed without oil)
  • 3/4 cup boiling water
  • 2 teaspoons cornstarch
  • 1/4 cup soy sauce
  • 1 1/2 teaspoons sugar
  • Cooking spray
  • 2 cups fresh broccoli florets
  • 3 scallions, sliced
  • 1 clove garlic, minced
  • Warm cooked rice

Slice steak diagonally across grain into very thin slices. Combine tomato slices and boiling water; let stand 5 minutes. Drain and slice tomatoes into thin strips, reserving liquid. Combine cornstarch, soy sauce, sugar, and reserved tomato liquid, stirring until smooth. Set aside. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add steak and cook, stirring constantly, 3 minutes. Remove from skillet, and set aside. Add broccoli; cover and cook 3 minutes. Add tomato strips, scallions, and garlic. Cook, stirring constantly, 3 minutes. Add cornstarch mixture and steak; cook, stirring constantly 1 minute. Serve over rice.

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