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

Cut beef across grain into thin slices. Combine 1 tablespoon each cornstarch and soy sauce with sugar, ginger; stir in beef. Let stand 15 minutes. Meanwhile, remove florets form broccoli; if large, cut in half lengthwise. Cut stalks crosswise into 1/8 inch slices. Combine remaining cornstarch and soy sauce with 1 cup water; set aside. Heat 1 tablespoons 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 carrot; stir fry 4 minutes, or until vegetables are tender crisp. Stir in meat and soy sauce mixture; bring to a boil. Cook and stir until sauce thickens. Serve immediately. Makes 4 servings.