BEEF & BROCCOLI

By Sube

Ingredients

• 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

Preparation

Step 1

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
Add beef and toss.
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.
Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
Return beef to pan.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over rice. (Or cauliflower rice)