• 1/4 cup all-purpose flour
• 1 (10.5 oz.) can beef broth
• 2 tbsp. white sugar
• 2 tbsp. soy sauce
• 2 (12 oz./340g) cans Roast Beef and Broth, drained
• 1/4 tsp. chopped fresh ginger root
• 1 clove garlic, minced
• 4 cups chopped fresh broccoli or frozen broccoli

In a small bowl, combine flour, broth, sugar, and soy sauce. Stir until sugar and flour are dissolved. In a large skillet or wok over high heat, add beef, broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5-10 minutes or until sauce thickens, beef is heated through and broccoli is tender-crisp.