1/2 lb. boneless tender beef steak
2 tbsp. cornstarch
4 tbsp. soy sauce
1 tsp. sugar
2 tsp. fresh ginger
1 clove garlic, minced
1 lb. fresh broccoli, trimmed
3 tbsp. peanut oil
1 onion, chunked & separated
1 carrot, cut diagonally into 1/8" slices

Cut beef across grain into thin slices. Combine 1 tablespoon each cornstarch and soy sauce with sugar, ginger and garlic; stir in beef. Let stand 15 minutes.

Meanwhile, remove flowerets from broccoli. Cut stalks crosswise into 1/8" slices. 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 1 minute. Remove. Heat remaining oil in same wok, add broccoli, onion and carrots; stir fry 4 minutes or until vegetables are tender crisp. Stir in meat and soy sauce mixture, bring to boil. Cook and stir until sauce thickens. Serve immediately. 4 servings.