Ingredients
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3 tablespoons cornstarch, divided
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1/2 cup water, plus
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2 tablespoons water, divided
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1/2 teaspoon garlic powder
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1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
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2 tablespoons vegetable oil, divided
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4 cups broccoli florets
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1 small onion, cut into wedges
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1/3 cup reduced sodium soy sauce
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2 tablespoons brown sugar
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1 teaspoon ground ginger
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hot cooked rice, for serving
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toasted sesame seeds, for serving
Instructions
- 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 onion in remaining oil for 4-5 minutes until softened. Add the broccoli and cook for 3 minutes until the broccoli is tender but still crisp. Return beef to pan.
- Combine soy sauce, brown sugar, ginger and remaining 1 tablespoon cornstarch and 1/2 cup water until smooth; add to the pan.
- Cook and stir for 2 minutes.
- Serve over rice and garnish with toasted sesame seeds (optional).