3tablespoons cornstarch, divided
1⁄2cup water, plus
2tablespoons water, divided
1⁄2teaspoon garlic powder
1lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2tablespoons vegetable oil, divided
4cups broccoli florets
1small onion, cut into wedges
1⁄3cup reduced sodium soy sauce
2tablespoons brown sugar
1teaspoon 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.