Ginger Beef Stir Fry

8 ounces beef top round steak
1/2 cup beef broth
3 tablespoons reduced-sodium soy sauce
2 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 teaspoon grated fresh ginger
Nonstick cooking spray
12 ounces asparagus spears, trimmed and cut into 1-inch-long pieces (2 cups)
1 1/2 cups sliced fresh mushrooms
1 cup small broccoli flowerets
4 green onions, bias-sliced into 1-inch lengths (1/2 cup)
1 tablespoon cooking oil
2 cups hot cooked rice

Trim fat from beef. Partially freeze beef; thinly slice across the grain
into bite-size strips. Set aside. For the sauce, in a small bowl stir
together the beef broth, soy sauce, cornstarch, sugar, and ginger; set
aside. Lightly coat a cold wok or large skillet with cooking spray.
Preheat over medium-high heat. Add asparagus, mushrooms, broccoli, and
green onions. Stir-fry for 3 to 4 minutes or until vegetables are
crisp-tender. Remove from wok or skillet. Carefully add the oil to wok or
skillet. Add beef; stir-fry for 2 to 3 minutes or until desired doneness.
Push the beef from center of wok or skillet. Stir sauce; add to the wok or
skillet. Cook and stir until thickened and bubbly. Return vegetables to
wok or skillet. Stir all ingredients together to coat with sauce; heat
through. Serve immediately with hot cooked rice. Makes 4 servings.

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