2medium cloves garlic, minced or pressed through garlic press (about 2 teaspoons)
1tspground ginger, from a jar
1/2 - 1Tbsp+ 3 tsp vegetable oil
1poundsirloin filet, patted dry and slicely thinly across the grain OR 1 pound of boneless skinless chicken breast, cut into strips or bite-sized pieces
1bag of pre-cut stir-fry veggies from the product dept., separate out longer cooking vegetables from quicker cooking ones
Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.
Heat 1/2 Tbsp of oil in skillet over med to med-high heat. Add beef or chicken to skillet and heat for about 8-12 minutes until browned. You will need to drain the water from the skillet otherwise your beef or chicken will boil or steam and you will not get browned meat. (You might have to drain a couple of times.)
Heat 1 teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add broccoli and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet; cook until broccoli are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer broccoli to plate with meat.
Heat remaining teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add remaining stir fry veggies from bag and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add leafy greens (if you want, see chart below) and cook, stirring frequently, until wilted, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.
Return all vegetables to skillet along with sauce. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to serving platter and serve immediately.
These notes below are from the original recipe from America's Test Kitchen:
Longer-cooking vegetables (to yield 2 cups)
4 small carrots, peeled, sliced on bias 1/4 inch thick