Adapted from: Food.com
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
In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth. Add beef and toss. Marinate for at least 30 minutes.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef is cooked through. 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 with rice.
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