1/2 lb. boneless tender beef steak
2 tbsp. cornstarch, divided
4 tbsp. soy sauce, divided
1 tsp. sugar
1 tsp. ginger
1 clove garlic, minced
1 lb. fresh broccoli, trimmed
3 tbsp. peanut oil
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 and garlic. Stir in beef. Let stand 15 minutes. Meanwhile, slice broccoli into small pieces. Combine remaining cornstarch and soy sauce with 1 cup water; set aside.

Heat 1 tablespoons oil in wok over high heat, add meat and stir fry 1 minute. Remove. Heat remaining oil in wok and add broccoli, onion and carrot. Stir fry 4 minutes or until vegetables are tender and crisp.

Stir in meat and soy sauce mixture, bring to boil. Cook and stir until sauce thickens. Serve immediately.