Beef Teriyaki

• 2 tablespoons cornstarch
• 1 34 cups beef broth or 1 34 cups beef stock
• 2 tablespoons soy sauce
• 1 tablespoon packed brown sugar
• 12 teaspoon garlic powder
• 1 boneless beef top sirloin steaks (about 1 pound) or 1 beef top round steak, 3/4-inch thick, cut into very thin strips (about 1 pound)
• 4 cups fresh broccoli florets or 4 cups frozen broccoli florets
• 1 cup long-grain white rice, cooked according to package directions (about 3 cups)

1. Stir the cornstarch, broth, soy sauce, brown sugar and garlic powder in a small bowl until the mixture is smooth.
2. Stir-fry the beef in a 10-inch nonstick skillet over medium-high heat until it's well browned, stirring often.
3. Pour off any fat.
4. Add the broccoli to the skillet and cook for 1 minute.
5. Stir in the cornstarch mixture.
6. Cook and stir until the mixture boils and thickens.
7. Serve the beef mixture boils and thickens.
8. Serve the beef mixture over the rice.
9. RECIPE TIPS:.
10. INGREDIENT NOTE: To make slicing easier, freeze the beef for 1 hour before slicing.

cornstarch, beef broth, soy sauce, brown sugar, garlic, sirloin, fresh broccoli, longgrain white rice

Taken from www.food.com/recipe/beef-teriyaki-497124 (may not work)