• 3 tablespoons cornstarch, divided
  • 1/2 cup water, plus
  • 2 tablespoons water, divided
  • 1/2 teaspoon garlic powder
  • 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
  • 2 tablespoons vegetable oil, divided
  • 4 cups broccoli florets
  • 1 small onion, cut into wedges
  • 1/3 cup reduced sodium soy sauce
  • 2 tablespoons brown sugar
  • 1 teaspoon ground ginger
  • hot cooked rice
  • 1 In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
  • 2 Add beef and toss.
  • 3 In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
  • 4 Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
  • 5 Return beef to pan.
  • 6 Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
  • 7 Cook and stir for 2 minutes.
  • 8 Serve over rice.