1/2 cup reduced-sodium chicken broth
1 Tbsp cornstarch
2 Tbsp reduced sodium soy sauce
2 Tbsp orange marmalade
1 Tbsp oyster-flavored sauce
1 Tbsp rice vinegar
1 1/2 - 2 tsp chile garlic sauce
4 tsp canola oil, divided
12 oz - 1 lb beef top sirloin cut in bite size pieces. (Can use chicken)
1Tbsp minced fresh ginger
1 medium onion slivered*
1 red bell pepper, diced*
1 lb broccoli florets*
*Sometimes I just use a frozen-stir fry mix with peppers, onions, sugar snap peas, etc....
1. Combine 1/2 cup broth, cornstarch, soy sauce, marmalade, vinegar and chile-garlic sauce in a small bowl; mix well.
2. Heat 1 tsp oil in a wok or large non stick skillet over high heat. Add beef; stir fry until brown. Transfer to plate.
3. Add the remaining oil. Add ginger and stir-fry until fragrant. Add onion, stir fry for 30 seconds. Add remaining vegetables. Add sauce mixture. Cook, stirring, until the sauce becomes thick and translucent. Stir in beef. Toss to coat. Serve over hot rice.