½ cup Soy sauce
2 tablespoons lemon juice
1 tablespoon cornstarch
1 tablespoon dark brown sugar
1 clove garlic, crushed
1 teaspoon black pepper
2 tablespoons vegetable oil, divided
2 pounds top sirloin, sliced ¼ inch thick
1 medium onion, thinly sliced
2 medium heads of broccoli
2 teaspoon grated fresh ginger root
½ cup of water
In a small bowl combine Soy sauce, lemon juice, cornstarch, dark brown sugar, garlic and pepper. Set aside.
Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat.
Add beef and stir-fry until almost cooked through, about 2 minutes. Transfer beef to a plate and cover in order to keep warm.
Heat remaining oil in skillet. Add onion in stir-fry for 5 minutes. Cut broccoli into florets, about 4 cups, and add to skillet with ½ cup of water.
Bring to a boil, cover, reduce heat and simmer for 3 minutes.
Return beef to skillet with Soy sauce mixture, add ginger. Bring to a boil and cook, stirring constantly, until sauce thickens, about 2 minutes. Serve hot. Can be served with rice or mashed potatoes.