In a bowl, prepare the marinade by whisking together 2 tablespoon oil, the lemon juice, soy sauce, and ginger. Add the beef and stir to cover with the marinade. Let sit at room temperature for 30 minutes.
Bring a pot of water to a boil. Add the broccoli and cook until tender, about 4 minutes. Drain and rinse under cold running water. Drain again and pat dry.
In a small bowl, dissolve the cornstarch in a little bit of cold broth. Add the remaining broth and apple juice concentrate and stir to blend.
Heat the remaining 2 teaspoon oil (2/3 tablespoon) over high heat. Drain the beef and add it to the hot oil. Stirring continually, quickly saute the beef until it is browned all over, about 2 minutes and set aside. Add the beef broth to the skillet, and let it come to a boil, stirring until it thickens. Add the beef and the broccoli to the sauce in the skillet, and cook until heated through, 1 to 2 minutes. Serve over white rice.
This Beef and Broccoli recipe is from the DVO Recipe Book Cookbook. Download this Cookbook today.