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

Partially freeze steak; slice across grain into 3 x 1/4 inch strips; set aside. Combine next 6 ingredients, mixing well; 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 325 degrees for 1 minute. Add steak; stir fry 2-3 minutes or just until browned. Remove steak and set aside. Add broccoli, onion, and 1/4 cup water to wok. Cover and reduce heat to low 225 degrees; cook 3-5 minutes or until broccoli is crisp-tender. Stir in steak and marinade; cook 1 minute, stirring constantly until thickened. Serve over rice. Yield 4-6 servings.