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

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

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

Heat wok or large skillet over high heat; add 1 teaspoon oil. When almost smoking, add beef and stir-fry 1 minute, remove beef. Add remaining 1 teaspoon oil. Add vegetables, 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. Serves 4.