1/2 lb. boneless tender beef steak
1 tbsp. cornstarch
2-4 tbsp. soy sauce, divided
1 tsp. sugar
2 tsp. minced fresh ginger root
1 clove garlic, minced
1 lb. fresh broccoli, trimmed
3 tbsp. peanut oil, divided
1 onion, chunked and separated
4 carrots cut diagonally, 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, remove flowerets from broccoli; if large cut in half lengthwise. Cut stalks crosswise into 1/8 inch slices. Combine soy sauce and 1 cup water; set aside.

Heat 1 tablespoon 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 boil. Cook and stir until sauce thickens. Serve immediately.