3 tablespoons cornstarch, divided 1/2 cup water, plus 2 tablespoons water, divided 1/2 teaspoon garlic powder 1 lb boneless round steak or 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 soy sauce 2 tablespoons brown sugar
1 teaspoon ground ginger
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.
Adapted from Food.com
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This recipe was most recently featured in
Boston Organics Newsletter No. 11 of 2014.