Ingredients

• 1/2 teaspoon garlic powder
• 3 tablespoons cornstarch, divided
• 2 tablespoons plus 1/2 cup water, divided
• 1 pound boneless venison steak, cut into thin 2-inch strips
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 teaspoon ground ginger
• 2 tablespoons canola oil, divided
• 4 cups fresh broccoli florets
• 1 small onion, cut into thin wedges
• hot cooked rice

Directions

1. Mix garlic powder and 2 tablespoons each cornstarch and water; add venison and stir to coat meat strips. In a separate container, mix soy sauce, brown sugar, ginger and the remaining cornstarch and water until smooth.
2. Heat 1 tablespoon oil in a large skillet over medium-high heat; stir-fry beef until browned, 2-3 minutes. Remove from pan.
3. 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 then add to pan and cook, stirring until thickened, 1-2 minutes. Return venison to pan and heat through. Serve with rice.