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

Partially freeze steak; slice across grain into 3 x 1/8 inch strips and set aside. Combine next 6 ingredients and mix well. Place mixture into shallow dish and add steak. Cover and refrigerate 1 hour.

Drain steak reserving marinade. Pour oil around top of preheated wok, coating sides; allow to heat at medium high for 1 minute. Add steak; stir fry 2-3 minutes or until just browned. Remove steak and set aside.

Add broccoli, onion and 1/4 cup of water to wok. Bring to just boiling; reduce heat to low; cover and let cook 3-5 minutes or until broccoli is crisp-tender. Stir in steak and marinade; cook 1 minutes stirring constantly until thickened. Serve over rice. Yields 4-6 servings.