Broccoli Ginger Beef

1 1/2 lbs sirloin steak
1 head broccoli
1 can sliced water chestnuts
2 bunches green onions
4 Tbsp low sodium soy sauce
2 C beef broth
2 Tbsp vegetable oil
2 Tbsp corn starch
4 Tbsp honey
3 tsp dried ginger
Salt and Pepper

Directions:
Preheat a large pan with the 2 Tbsp vegetable oil over medium high heat. Slice the sirloin against the grain into 1/4 inch thick slices. Sprinkle with salt and pepper. Brown the beef in the oil and remove. Place slices on a paper towel lined plate to drain.

Slice the broccoli into bite size pieces and steam for 2-3 minutes in the microwave to take a little edge off, but still crunchy. Slice the green onions and drain the can of water chestnuts.

Add the beef broth, soy sauce, honey and dried ginger to the pan you browned the beef in. Mix the cornstarch with 1/2 cup of cold water and add to the pan. Stir and warm until bubbly. Taste the sauce and see how you like it. You can add more honey for sweetness or more soy sauce if you like it salty.

Add in the onions, water chestnuts, steamed broccoli and beef. Stir well and let the veggies get warm. Do not over cook or the onions and broccoli will get too soft.

Thaw in the fridge for 1-2 days.

Saute broccoli and carrots, add onions and water chestnuts once the carrots are soft enough. Add sauce (add cornstarch to thicken sauce) then add meat stir until warm. Serve over rice.