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 chuck steak, cut into thin 3-inch
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 of cornstarch, 2 tablespoons of 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.