Servings: 4

tablespoons cornstarch, divided tablespoons cornstarch, divided
1⁄2 cup water, plus 1⁄2 cup water, plus
2 tablespoons water, divided 2 tablespoons water, divided
1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips 1 lb boneless round steak or 1 lb charcoal chuck steak, cut into thin 3-inch strips
2 tablespoons vegetable oil, divided 2 tablespoons vegetable oil, divided
4 cups broccoli florets 4 cups broccoli florets
1 small onion, cut into wedges 1 small onion, cut into wedges
1/2 tablespoon minced garlic ½ tablespoon minced garlic
1⁄3 cup soy sauce 1⁄3 cup soy sauce
1/2 teaspoon of fish sauce ½ teaspoon of fish sauce
1/2 teaspoon MSG ½ teaspoon MSG
2 tablespoons brown sugar 2 tablespoons brown sugar
1 teaspoon minced ginger 1 teaspoon minced ginger
cooked rice cooked rice

In a bowl, combine 2 tablespoons cornstarch, 2 tablespoons water 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 (if meal prepping, remove slightly earlier); remove and keep warm.
Stir-fry broccoli and onion in remaining oil for 4 to 5 minutes. Add garlic on the last minute.
Return beef to pan.
Combine soy sauce, fish sauce, MSG, brown sugar, ginger and remaining cornstarch and water until smooth; add to the pan.
Cook and stir for 2 minutes.
Serve over rice.

Garnish with sesame seeds or green onion.  Garnish with sesame seeds or green onion.