MARINADE	1 Tablespoon Cornstarch
2 Tablespoons Sodium-Reduced Soy	STIR-FRY
-Sauce	1 Tablespoon Vegetable Oil
2 Cloves Garlic, Minced	1 Each Red, Green And Yellow Sweet
1 Lb Top Sirloin Grilling Steak,	-Peppers, Seeded And Thinly Sliced
-Trimmed, About 3/4 Inch Thick	2 Cups Broccoli Florets
SAUCE	1 Tablespoon Minced Fresh
1/2 Cup Sodium-Reduced Beef Or	-Gingerroot
-Chicken Broth	3 Cloves Garlic, Sliced
2 Tablespoons Each Lemon Juice,	1/4 Cup Toasted Slivered Almonds,
-Hoisin Sauce	-Optional
2 Tablespoons Packed Brown Sugar

1. Marinade:
Combine soy sauce and minced garlic in medium bowl. Cut steak in half lengthwise and then crosswise into thin strips; toss with marinade to combine. Let stand 5 to 10 minutes.

2. Sauce:
Meanwhile combine broth, lemon juice, hoisin, brown sugar and cornstarch in small bowl; set aside. Remove beef from marinade and pat strips dry with paper towel (reserving marinade).

3. Stir-Fry:
Heat half the oil in 12-inch non-stick pan over medium-high heat until sizzling. Scatter half the beef strips into pan; cook for 1 to 2 minutes or until browned but still pink inside. Return the beef to bowl with marinade, set aside. Repeat with remaining beef.

4. Heat remaining oil in pan over medium high heat. Add peppers and broccoli; stir-fry for 2 minutes. Add a splash of water; cover and cook until tender-crisp, about 2 minutes. Push veggies to side of pan to clear the centre; add gingerroot and garlic to clearing and cook until just fragrant, 15 to 20 seconds. Add sauce, meat and reserved marinade; toss together and heat through until bubbling and sauce thickens slightly. Serve topped with almonds (if desired).