Adapted by There's Always Thyme to Cook
Source: Carole's Chatter - Food on Fridays, original recipe by Dishing with Leslie
4 tablespoons cornstarch, divided
4 tablespoons water
3 garlic cloves, minced
1 lb skirt steak, cut in strips, round or sirloin steak, cut against the grain into thin strips
vegetable oil
1/2 cup water
3 cups broccoli florets
1 cup of cherry tomatoes
2 cups baby potatoes or large potatoes cut into smaller pieces, par-boiled in microwave or on top of the stove
1 onion, cut into wedges
2 teaspoons sesame oil
1/3 cup soy sauce
2 teaspoons seasoned rice vinegar
3 tablespoons brown sugar
1 teaspoon grated fresh ginger
1 1/2 teaspoons garlic chili sauce
In a large bowl, combine 2 tablespoons cornstarch and 3-4 tablespoons water; whisk until smooth. Add the minced garlic and let sit a few minutes. Add in beef and toss to coat; let sit about 15 minutes.
In a small bowl, combine 1/2 cup water with remaining 2 tablespoons corn starch; whisk until smooth. Add sesame oil, soy sauce, seasoned rice vinegar, brown sugar, ginger, and garlic chili sauce. Set aside.
In large non-stick skillet or a wok, heat about a tablespoon or two of vegetable oil over medium/high heat. Add beef and stir until lightly browned; remove from wok and keep warm. Add a little bit more vegetable oil to pan, add potatoes, onion and broccoli, cook until it softens. Return beef to pan. Pour sauce mixture in, add tomatoes, gently stir. Cook for another 5 -10 minutes. Serve.