Beef & Broccoli Stir-Fry

1 lb. thin cut eye of round steaks, cut into 2 " long thin strips
2 small crowns of broccoli, stems removed
1 small onion, sliced thin
8 oz. canned water chestnuts, drained and diced
3 Tbs. cornstarch, divided
1/3 cup soy sauce
1 tsp. garlic powder
2 Tbs. olive oil, divided
1/2 cup water
2 Tbs. Sucanat sugar (healthier than brown sugar)
1 tsp. ground ginger
Hot cooked brown rice

In a small bowl, whisk 1 Tbs. cornstarch, soy sauce, and garlic powder. Add strips of beef and let it marinade for 15 minutes, at room temp.

Start making your rice, according to package directions.

In a large skillet, heat 1 Tbs. oil. Add marinaded meat (with sauce) and cook over medium heat until brown and tender. Transfer meat to a bowl and set aside. Using same pan, heat 1 Tbs. of oil in pan. Cook broccoli and onion, over medium heat until tender. Return beef to pan.

In a small bowl, whisk together water, sugar, ginger, and remaining 2 Tbs. cornstarch. Add to meat and broccoli mixture in pan. Add chestnuts and cook until mixture is thick.

Serve over cooked rice.

Tip: Change it up by adding canned baby ears of corn, bamboo shoots, or topping with crunchy chow mien noodles.

Serves 4