Spicy Beef & Broccoli Pinwheels

I first made this recipe many years ago and it's in my regular recipe rotation. I really like the taste and it looks so pretty. I used red onions instead of green onions, but followed the recipe besides that. Make sure to wait until it's time to serve before spooning the beef and broccoli over the puff pastry or it will get soggy.

Spicy Beef & Broccoli Pinwheels
1/2 of a 17.3-ounce package puff pastry sheets (1 sheet), thawed according to package directions
2 T. cornstarch
1 3/4 c. beef broth
1 T. soy sauce
1/2 t. crushed red pepper flakes
2 t. vegetable oil
1 lb. boneless beef sirloin steak
4 c. broccoli florets
2 green onions, sliced (about 1/4 cup)

Heat the oven to 400°F. Unfold the pastry sheet on a lightly floured surface. Cut the pastry sheet into 4 squares. Using a sharp knife, cut diagonal lines from the corners of the pastry squares to within 3/4 inch of the center. Fold every other corner to the center and press to seal. Place the pastries onto a baking sheet.

Bake for 15 minutes or until the pastries are golden brown.

Stir the cornstarch, broth, soy sauce and red pepper in a medium bowl until the mixture is smooth.

Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the beef and stir-fry until it's well browned. Remove the beef from the skillet. Pour off any fat.

Heat the remaining oil in the skillet. Add the broccoli and onions and stir-fry until they're tender-crisp.

Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the beef to the skillet. Cook until the beef is cooked through. Serve the beef mixture over the pastries.