When I have guests who enjoy a taste of the Orient, beef teriyaki is my go-to recipe. Everyone who tries it loves it and asks for the recipe.
2 tbsp. cornstarch
1 3/4 cups beef Stock
2 tbsp. soy sauce
1 tbsp. packed brown sugar
1/2 tsp. garlic powder
1 boneless beef sirloin steak OR beef top round steak, 3/4-inch thick, cut into very thin strips (about 1 pound)
4 cups fresh or frozen broccoli flowerets
Hot cooked rice
Stir the cornstarch, stock, soy sauce, brown sugar and garlic powder in a small bowl until the mixture is smooth.
Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often. Pour off any fat.
Add the broccoli to the skillet and cook for 1 minute. Stir in the cornstarch mixture. Cook and stir until the mixture boils and thickens. Serve the beef mixture over the rice.
Tip: To make slicing easier, freeze the beef for 1 hour before slicing.