1/2 cup water*
2 cloves garlic, crushed
1/8 tsp cayenne powder
1/3 cup soy sauce, low sodium
2 tablespoons brown sugar
1 teaspoon roasted ground ginger
1 lb sirloin steak or London broil, cut into very thin 3-inch strips (freeze for a few hours to enable thin slicing)
1-2 tablespoons vegetable oil, divided
2 cups fresh broccoli florets
1 can water chestnuts, drained
handful of fresh snap peas
1 small onion, cut into wedges
1 tablespoon cornstarch
1 tablespoon cold water
hot cooked rice
*Note: this recipe tastes quite salty even with no added salt, so be sure to use the low sodium type of soy sauce — next time try doubling the water to 1 cup.
In a bowl, combine soy sauce, brown sugar, ginger, pepper, garlic and 1/2 cup water. Add beef and toss. Marinate for 30 minutes or more. Remove beef, reserving marinade.
In a large skillet or wok over medium high heat, stir-fry beef in 1 tablespoon oil until beef reaches desired doneness; remove and keep warm.
Stir-fry broccoli, onion, water chestnuts, and snap peas in remaining oil for 4-5 minutes. Return beef to pan.
Mix together cornstarch and water until smooth. Stir into the reserved marinade. Add to the pan of beef and vegetables and cook a few minutes until bubbly.
Serve over rice.