1 pkg. ( 10 oz ) frozen broccoli, partially thawed
� lb. flank steak, thinly sliced across the grain
2 tsp. cornstarch, divided
1 tsp. sugar, divided
� tsp. ground ginger
1 Tbs. soy sauce
1 small can sliced mushrooms, drained
1 clove crushed garlic
5 Tbs. oil
1 � tsp. salt, divided

In small bowl, combine 1 tsp. cornstarch, � tsp. sugar, ginger, soy sauce, 1 � tsp. water and garlic. Blend well. Pour over beef, toss with hands and set aside.

Preheat wok or heavy skillet, pour in 2 Tbs. oil. Add beef, stir-fry 1 minute until meat loses red. Return to bowl.

Heat remaining oil in wok. Stir fry broccoli and mushroom for 2 minutes. Add salt, remaining sugar, 2 Tbs. water and mix well. Cook 1 minute, stirring occasionally. Add meat, cook and stir. Blend remaining cornstarch with 1 Tbs. water. Add to wok and cook, stirring until thickened.

From frozen:

Thaw all ingredients. In lightly oiled skillet heat beef strips until warm. Remove from skillet. Add broccoli and mushrooms and heat through. Add 2 Tbs. water to the bag of salt/sugar. Pour over broccoli and mushrooms. Add meat to skillet. Add 1 Tbs. water to the bag of cornstarch, pour over meat and cook, stirring until thickened.