2 tbsp. soy sauce
1 tbsp. cornstarch
1 tbsp. white vinegar
1 tbsp. minced ginger
1 tsp. minced garlic
1/4 tsp. red pepper flakes
3/4 lb. lean round steak, fat trimmed
2 tsp. vegetable oil, divided
1 sm. bunch, 1 1/2 lb. broccoli
1 bunch green onions, sliced diagonally
2 carrots, sliced diagonally, 1/8 inch thick
3/4 c. beef broth or water

Combine first 6 ingredients in a bowl; stir until mixed. Slice steak across the grain 1/8 inch thick; toss with soy mixture and let stand 10-15 minutes.

Meanwhile, cut broccoli flowerets from stem, peel stems and slice 1/4 inch thick.

Heat wok or large stir-fry skillet over high heat; add 1 teaspoon oil. When almost smoking, add beef and stir-fry 1 minute. Remove from heat. Add remaining teaspoon of oil to wok. Add broccoli, carrots, and green onions; stir-fry 1 minute.

Add broth and cook, scraping bottom of wok, until vegetables are tender, 5-7 minutes. Return beef to wok and heat through. Serve over thin spaghetti or shell macaroni.