1/2 teaspoon garlic powder
3 tablespoons cornstarch, divided
2 tablespoons plus 1/2 cup water, divided
1 pound cooked boneless beef chuck roast, cut into thin 2-inch pieces
1/4 cup soy sauce
2 tablespoons brown sugar
1 teaspoon ground ginger
2 tablespoons canola oil, divided
4 cups fresh broccoli florets
1 1/2 cups mushrooms
1 small onion, cut into thin wedges
Hot cooked rice
Mix garlic powder and 2 tablespoons each cornstarch and water; toss with beef. In a small bowl, mix soy sauce, brown sugar, ginger and the remaining cornstarch and water until smooth.
In a large skillet, heat 1 tablespoon oil over medium-high heat; add mushrooms stir-fry roast beef , 2-3 minutes. Remove from pan.
In same pan, stir-fry broccoli and onion in remaining oil over medium-high heat until crisp-tender, 4-5 minutes. Stir soy sauce mixture; add to pan. Cook and stir until thickened, 1-2 minutes. Return beef to pan; heat through. Serve with rice.