Chinese Beef & Broccoli

From Flavours of Home cookbook

2 Tbsp oil
1 lb sirloin or flank steak, sliced into thin strips
1/2 medium onion, thinly sliced
1/4 lb sliced fresh mushrooms (optional, but VERY yummy!)
4 cups small broccoli florets
1/4 tsp salt
Pepper to taste
1 small clove crushed garlic
3 Tbsp water
1/2 cup cold water
3 Tbsp cornstarch
2 tsp sugar
1 cup beef broth
2 Tbsp soy sauce

In a deep skillet or wok, heat the oil and add beef and onion. Brown over medium high heat until beef is cooked and onion is transparent. Add mushrooms, broccoli and seasonings. Stir fry until evenly distributed in pan. Add 3 Tbsp water and cover. Simmer for 2-3 minutes or until the broccoli is tender-crisp.

Mix the 1/2 cup cold water and cornstarch until the cornstarch dissolves. Add remaining ingredients to the cornstarch mixture. Pour over meat and veggies and stir until sauce is thick and veggies are coated. Add more water if you prefer a thinner sauce. Serve over steamed rice.

** I don't usually measure out the veggies... I just add as little or as much as I want. It always turns out just fine! If you slice the beef when it is still partially frozen, it can be sliced much thinner.