1/2 lb. boneless beef steak
2 tbsp. cornstarch, divided
4 tbsp. soy sauce, divided
1 tsp. sugar
2 tsp. mined fresh ginger root
1 clove garlic, minced
3 tbsp. peanut oil, divided
1 onion, diced
1 lb. broccoli flowerets
1 carrot, diagonally cut into 1/8 inch slices

Cut beef into thin slices, across the grain. Mix 1 tablespoon each of cornstarch and soy sauce with sugar, garlic and ginger. Stir in beef. Let stand for 15 minutes. Combine remaining cornstarch and soy sauce with 1 cup water, set aside. Heat 1 tablespoon oil in wok or large skillet over high heat. Add meat and stir-fry for 1 minute, remove the meat. Heat remaining oil in same wok. Add broccoli, onion and carrots and stir-fry 4 minutes or until vegetables are crispy-tender. Stir in meat and soy sauce mixture and bring to a boil. Cook and stir until sauce thickens. Serve right away.