• Start some rice in your rice cooker or on the stove. We often use brown rice - as it has just a bit more nutritional value than white rice.

Make the Sauce / Marinade

• Grab a pinky sized knob of ginger, remove the skin (or leave it on) and grate the Ginger.
  
• Grate the garlic (or mince with a knife) and add to the same bowl as the ginger.
• Add the rest of the sauce ingredients to the bowl with the ginger and garlic.
  
• Pour 1/2 the sauce over the meat (in a separate bowl) and let it sit for about 20 minutes. Stir a couple of times. Let the meat marinade while you chop veggies.
  

Chop the Vegetables

• Chop the vegetables - don't forget to include the stem of the broccoli ! There are nutrients in there and you paid for it !

Begin the Cook

• Heat the wok / large saute pan - use some sesame oil and cook the beef (with marinade) till just before done. We like our meat fairly rare - so maybe it was cooked 5-6 minute total. Remove the beef from the pan and set aside.
  
• Add more oil to the pan if needed. Saute the vegetables till just before done. Maybe another 4-6 minutes, depending on what vegetables you are using. (Broccoli / Carrots will take a couple of minutes to soften slightly.) Taste the vegetables - are you happy with their texture ?
  
• Stir together the cornstarch + water, then add to the balance of the sauce. (do not ever add cornstarch direct to a sauce. First mix it with water. If you add cornstarch direct to a sauce you will get clumps that you will not be able to remove.)
  
• Add the meat + balance of the sauce into the pan with the veg. Stir / warm everything together. Give the sauce a minute or two to thicken and once everything is cooked the way you like it - serve over rice. Sprinkle with sesame seeds if you have any.