Beef and Broccoli

By Adrienne Poulsen
This was deliciously flavored, fast and easy! Tastes just like chinese takeout...but fresh (and no msg!)
3 tablespoons cornstarch , divided
1/2 cup water , plus 2 tablespoons water , divided
1/2 teaspoon garlic powder
1 lb boneless round steak or charcoal chuck steaks , cut into thin 3-inch strips
2 tablespoons vegetable oil , divided
4 cups fresh broccoli florets
1 small onion , cut into wedges
2 stalks celery, chopped into chunks
4 carrots, sliced
1/3 cup soy sauce
2.5 tablespoons brown sugar
1 teaspoon ground ginger
hot 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, carrots, celery 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.