1. Slice meat thin, put in bowl, sprinkle with cornstarch and mix in. Pour sesame oil over and mix to coat, set aside minimum of 10 minutes. This must be done first so the meat has time to tenderize with the starch.

2. Slice onion and set aside. Cook 1 whole bag of frozen broccoli for only half of the cooking time specified by the package instruction, drain water and set aside. (If the bag states it will take 8 minutes to cook then only cook 4 minutes.)

3. Heat 1 teaspoon peanut oil in a small sauce pan over medium heat. Add garlic and cook 1 minute until fragrant and golden. Add water, soy sauce, brown sugar and ginger, stir until sugar dissolves and slightly boil for 2 minutes. Take off heat and stir in chili garlic sauce. (This amount does not make it very spicy. Add more to your taste or you can add more over dish when plated and served.) Set sauce aside until later.

4. Add ¼ cup peanut oil to a large frying pan or wok on high heat, add 2 teaspoons minced garlic and cook 1 minute until fragrant and golden. Add beef, stir fry until almost done (to your desired level of pink) and meat juices are coming out and thickening from corn starch. This time will depend on how thick you cut it. Add onion and broccoli, stir fry 2 minutes. Add sauce and stir fry 2 minutes, turn off heat and let bubble and thicken but careful not to overcook broccoli.

Serve over fresh steamed jasmine rice There will also be enough sauce for spooning over rice and trust me you will want to! YUM!