Beef stir fry

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I always have trouble with stir-fry sauces, but this turned out really well. We had leftover steak from the previous evening, and bought a pre-cut and mixed bag of stir-fry vegetables (President's Choice and it was really good) and used our own onion and added peppers and celery. Whatever you have would be great. (no photo)

Despite the fact that our beef was already cooked, I followed the recipe with the cornstarch. It was really good.

3 
tablespoons cornstarch, divided
1⁄2
cup water, plus
2 
tablespoons water, divided
1⁄2
teaspoon garlic powder
1 
lb boneless round steak or 1 lb charcoal chuck steak, cut into thin strips
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
cooked rice

         In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water and garlic powder until smooth.
         Add beef and toss.
         In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
         Stir-fry broccoli and onion in remaining oil for 4-5 minutes.
         Return beef to pan.
         Combine soy sauce, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
         Cook and stir for 2 minutes.
         Serve over rice.

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