3 Tbsp. cornstarch, divided
1/2 cup water plus 2 tablespoons water, divided
1/2 tsp. garlic powder
1 lb. boneless round steak or 1 lb. charcoal chuck steak , cut into thin 3-inch strips
2 Tbsp. vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1/3 cup soy sauce (we use low-sodium)
2 Tbsp. brown sugar
1 tsp. ground ginger
Hot cooked rice
In a bowl, combine 2 Tbsp. cornstarch, 2 Tbsp. 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 Tbsp. 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.