Ingredients
| 3 | tablespoons cornstarch, divided |
| 1/2 | cup plus 2 tablespoons water, divided |
| 1/2 | teaspoon garlic powder |
| 1 | pound boneless round steak or charcoal steak |
| 2 | tablespoons vegetable oil, divided |
| 1 | small onion, cut into wedges |
| 4 | cups broccoli florets |
| 1/3 | cup reduced-sodium soy sauce |
| 2 | tablespoons brown sugar |
| 1 | teaspoon ground ginger |
| rice | |
| toasted sesame seeds, optional |
Instructions
In bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Cut beef into 3-inch strips. Add beef to cornstarch mixture and toss. In a large skillet or wok, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness. Remove from skillet and keep warm. Stir-fry onion in remaining oil for 4-5 minutes until softened. Add broccoli and cook for 3 minutes until tender but still crisp. Return beef to pan. Combine soy sauce, brown sugar, ginger, remaining 1 tablespoon cornstarch and ½ cup water until smooth. Add to skillet, cook and stir for 2 minutes. Serve over rice and garnish with toasted sesame seeds, if desired. Serves 4
