Scallion Ginger Beef and Broccoli

A classic delicious dish.  I make two versions.  One with beef and one with tofu.

1/2 c soy sauce
1/4 c vegetable broth
2 T brown sugar
2 T cornstarch, divided
One pound of sirloin steak, thinly sliced (or one carton of firm tofu, drained and cubed)
3 T canola oil, divided
6 C broccoli florets
1/2 c. scallions
1 T fresh ginger, grated
2 cloves garlic, minced

Serve with rice, and crushed red pepper.

Whisk soy sauce, broth, brown sugar and 1 T cornstarch in a bowl.

Toss steak (or Tofu) in a separate bowl with the other tablespoon of cornstarch.

Heat 2 T oil in a wok, and then cook the steak for about 4 minutes, stirring once.

Transfer to clean plate.

Heat 1 T oil in the wok, and cook broccoli, stirring often, for about 2 minutes.  Stir in scallions, ginger and garlic and cook for 30 seconds.  Add soy sauce mixture, and then add beef (or tofu).  Cook until sauce thickens, about one minute.

Serve with rice.