Broccoli Beef

It has finally begun to cool off around here. After 4 days of heat and humidity I'm ready for a change. I'm a sucker for Chinese food but not the fat and calories. Many restaurants use enough oil to run a semi and have you ever noticed the lack of veggies. So here's my version. It's lighter on the fat, high on flavor, and loaded with veggies.

Cook's Notes- When I have time I like to make brown rice for this dish. Brown rice takes about 45 minutes to cook. If you'd like to try brown rice for this dish, you need to give it about a 30 minute head start. Just follow package directions.

Serves 4

6 tablespoons soy sauce
6 tablespoons apple juice
3 tablespoons cider vinegar
2 tablespoons sugar
3 cloves of garlic,minced
pepper
1/2 teaspoon red chili flakes
1 1/4 pounds flank or skirt steak(cut across grain into thin bite-sized strips)
2 tablespoons olive oil
3 tablespoons corn starch
1 1/2 pounds broccoli,trimmed and cut into bite-sized pieces
salt
cooked rice
In a large bowl, mix soy, apple juice, cider vinegar, sugar, garlic and peppers. Add the meat, toss to coat and let marinate for about 15 minutes. Meanwhile start rice and cook according to package directions. Drain the marinade from meat and save. Heat the 1 tablespoon of oil in a heavy skillet or wok. Cook the meat in 2 batches. Adding another tablespoon of oil for each batch. Place the cooked meat in a clean bowl and cover with foil to keep warm. In a large pot or skillet with a lid, place the broccoli. Add about 1 an inch of water to the bottom, sprinkle with salt and pepper. Cook over high heat. When water begins to steam, cover the pot and cook for 6 minutes. Remove from heat, uncover and drain any left over water. Return the meat to the wok or skillet, add the cooked broccoli. To the reserved marinade add the corn starch and whisk until full incorporated. Pour over the meat and broccoli and cook over high heat until the marinade comes to a full boil and thickens. Serve over cooked rice.