1 lb. boneless round steak
1/3 c. soy sauce
1/4 c. water
2 tbsp. brown sugar
1 clove garlic, crushed
1 tsp. ground ginger
1 tsp. cornstarch (I used 2)
3 tbsp. vegetable oil
4 c. fresh broccoli flowerets
1 lg. onion, cut into 8 wedges
1/4 c. water
Hot cooked rice

Partially freeze steak; slice across grain into 3 x 1/4 inch strips; set aside. Combine next 6 ingredients, mix well; add steak. Cover and refrigerate 1 hour. Pour oil in wok or pan; heat to medium high for 1 minute. Add steak; stir-fry 2 to 3 minutes or until just browned. Remove steak. Add broccoli, onion and 1/4 cup water. Cover, reduce heat to low. Cook 3 to 5 minutes or until broccoli is crisp-tender. Stir in steak and marinade. Cook 1 minute, stirring constantly until thickened. Serve over rice.