1 pound boneless round steak, cut into thin strips
2 TBSP cornstarch
2 C water
2 Beef bullion cubes
2-3 tablespoons reduced sodium soy sauce
1/4 teaspoon ginger
1 bag frozen cut broccoli (or fresh)
1 clove garlic, minced
1/2 small onion diced
salt and pepper to taste
optional add-in's that I love:
1 C shredded carrots
8 oz. can water chestnuts
In a small bowl, combine cornstarch, water, bullion, and soy sauce.
In a large skillet or wok over high heat, cook and stir beef in a little bit of olive oil 2 to 4 minutes, or until browned. Add salt and onions and cook until translucent. Stir in broth mixture, ginger, garlic, and broccoli. Bring to a boil, then reduce heat. Simmer 5 to 10 minutes, or until sauce thickens.