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3 tablespoons cornstarch, divided1/2 cup water, plus2 tablespoons water, divided1/2 teaspoon garlic powder1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips2 tablespoons vegetable oil, divided4 cups broccoli florets1 small onion, cut into wedges1/3 cup reduced sodium soy sauce2 tablespoons brown sugar1 teaspoon ground gingerhot cooked riceIn 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.
