Serves: 5
Start to Finish: 45 minutes

3	tablespoons cornstarch, divided
2	tablespoons + ½ cup water, divided
½	teaspoon garlic powder
1¼	pound stir-fry steak, cut into strips
2	tablespoons canola oil, divided
4	cups broccoli florets
1/3	cup soy sauce
2	tablespoons brown sugar
1	teaspoon ground ginger

1.  In medium bowl combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder. Stir until smooth. Add beef to bowl and toss.
2.  In large skillet heat 1 tablespoon oil over high heat until smoking. Add beef and stir-fry until cooked through, about 8 minutes. Transfer beef to plate and keep warm.
3.  Heat remaining oil in skillet. Add broccoli and stir-fry until crisp tender, about 5 minutes. Return beef to pan.
4.  Combine soy sauce, brown sugar, ginger, remaining 1 tablespoon corn starch and remaining ½ cup water. Add to pan. Cook and stir two minutes, until sauce is thickened. Serve over rice.

Per Serving:  248 cal., 10 g fat (2 g sat. fat), 70 mg chol., 1046 mg sodium, 277 mg pot., 10 g carb., 3 g sugar, 2 g fiber, 28 g pro.