1poundleftover steak, London broil, or firm cut of cooked beef, sliced and cut into bite size pieces
2tablespoonsvegetable oil, divided
2cupsrice, cooked according to package directions
Combine 2 tablespoons cornstarch, 2 tablespoons water, and garlic powder in a large bowl and mix thoroughly. Add sliced leftover steak and toss until well coated.
Heat 1 tablespoon of oil in a large skillet; add leftover steak and stir fry until reheated, about 1 minute.
Remove meat from skillet. Heat remaining oil in pan; add broccoli, stir-frying for about 5 minutes.
In a small bowl, mix together soy sauce, brown sugar, ginger, and remaining 1 tablespoon of cornstarch and remaining water; add soy mixture and cooked beef to skillet.
Cook for 2-5 minutes, stirring frequently.
Serve over cooked rice.
If you like sesame oil, you might add a tiny bit to the cooking oil at the beginning (I would start with ½ teaspoon and then add to taste—a little sesame oil goes a long way).It's important to add the cornstarch as directed. If mixed directly into the hot liquid in the pan, it will clump and not thicken. Making a slurry with cold or room temperature liquid before adding to the heat is the proper way to thicken with cornstarch.