Stir-fried Beef with Broccoli and Red Peppers from Lighter, Quicker, Better: Cooking for the Way We

Name: Stir-fried Beef with Broccoli and Red Peppers from Lighter, Quicker, Better: Cooking for the Way We
Ingredients: ¼ teaspoon crushed red pepper, or more to taste; ½ red (bell) pepper, cut into ¼-inch strips; 1 small yellow squash, halved lengthwise and cut into ¼-inch slices; ½ cup thin diagonally sliced scallions, white and green parts; ¾ pound boneless sirloin, about ¾ inch thick, fat trimmed and cut into thin (¼ inch) slices; 3 teaspoons vegetable oil; 2 cups trimmed broccoli florets; ½ cup thin slices carrot; 1 tablespoon honey; 2 teaspoons cornstarch; 2 teaspoons finely chopped ginger; 2 teaspoons finely chopped garlic; 2 tablespoons chicken broth or water; 1 tablespoon dry sherry; 1 tablespoon low-sodium soy sauce

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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.

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Ingredients

¼ teaspoon crushed red pepper, or more to taste
½ red (bell) pepper, cut into ¼-inch strips
1 small yellow squash, halved lengthwise and cut into ¼-inch slices
½ cup thin diagonally sliced scallions, white and green parts
¾ pound boneless sirloin, about ¾ inch thick, fat trimmed and cut into thin (¼ inch) slices
3 teaspoons vegetable oil
2 cups trimmed broccoli florets
½ cup thin slices carrot
1 tablespoon honey
2 teaspoons cornstarch
2 teaspoons finely chopped ginger
2 teaspoons finely chopped garlic
2 tablespoons chicken broth or water
1 tablespoon dry sherry
1 tablespoon low-sodium soy sauce