This is a vey quick and simple recipe that is even better than your local Chinese restaurant. I triple the recipe for leftovers.I gather all the ingredients I am going to need for the recipe. Like I mentioned in past articles. I find it much easier to do it like this so I don’t have to run around the kitchen looking for stuff.Cut the steaks into thin 3 inch strips.
Cut up onion into wedges.
In a bowl, combine 2 Tbsp. cornstarch, 2 Tbsp. water, and garlic powder until smooth.
Pour cornstarch, water, and garlic powder mixture on the steak and toss well.
In a large skillet or wok heat 1 tablespoon oil over medium-high heat.
Place beef in skillet or wok and stir-fry until beef reaches desired doneness; remove and keep warm.
Place the onions and broccoli and stir-fry in remaining oil for 4 to 5 minutes.
Return beef to pan with the onions and broccoli.
Combine soy sauce, brown sugar, ginger and remaining cornstarch and water. Mix until smooth; add to the pan. Cook and stir for 2 minutes.
Serve over rice. Enjoy!
Ready in: 25 minutes
Yields: 4 servings
1 pound of boneless round steak or 1 pound charcoal chuck steak, cut into thin 3-inch strips
3 tablespoons cornstarch, divided
1⁄2 cup water, plus
1⁄2 teaspoon garlic powder
2 tablespoons vegetable oil, divided
4 cups broccoli florets
1 small onion, cut into wedges
1⁄3 cup reduced sodium soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
hot cooked rice
1. Gather all ingredients that are going to be needed.
2. Cut the steaks into thin 3 inch strips.
3. Cut up broccoli and onions.
4. In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
5. Add beef and toss well.
6. In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef is done.Remove and keep warm.
7. Stir-fry onion and broccoli in remaining oil for 4-5 minutes.
8. Return beef to pan.
9. Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
10. Cook and stir for 2 minutes.
11. Serve with hot rice.