Ingredients

• 1/2 cup beef broth
• 2 tbsp soy sauce
• 2 tbsp brown sugar
• 1 tbsp cornstarch
• 1 tbsp vegetable oil
• 8 oz sirloin steak, thinly sliced
• 1 yellow onion, thinly sliced
• 1 garlic clove, minced
• 1/2 tsp grated fresh ginger
• 1 broccoli crown, cut into florets

Preparation

In a small bowl, whisk together the broth, soy sauce, brown sugar, and cornstarch.
Heat the oil in a large wok or skillet over medium-high heat. Add the steak and cook, tossing often, until it is no longer pink. Remove the steak from the pan and set aside.
To the same pan, add the onion and cook, stirring, for 2 to 3 minutes. Add the garlic and ginger and cook for another 30 seconds. Add sauce and broccoli. Cover and cook until the broccoli is bright green and tender crisp, about 3 minutes. Add the beef back into the pan. Stir well and cook for another 2 minutes.
Serve immediately over rice or noodles or store in the refrigerator for up to 3 days.