Teriyaki Beef with Broccoli

1 1/4 lbs London broil or Sirloin

12 oz can ginger ale
10 oz package frozen broccoli, thawed
5 oz can sliced water chestnuts, drained
1/2 cup terriyaki sauce
3 cloves garlic, minced
2 scallions, sliced
1/2 tsp red paper flakes
3 tsp. sesame oil
1 Tbsp cornstarch dissolved in 1 Tbsp water

Put steak in the freezer for 30 minutes so that it will be easier to cut; in a resealable bag, combine half a can of ginger ale with the terriyaki sauce, garlic, scallions, pepper flakes and 2 tsp of oil. Pour half into bowl.

Cut the steak crosswise into 1/4″-thick slices and put them in the bag. Shake well and refrigerate for at least 1 hour.

Put 1stp. oil in a 2 quart dish and nuke for 30 seconds or until hot. Add steak slices and cook for 3 to 4 minutes, stirring a few times. Add broccoli and water chestnuts. Heat for 1 to 2 minutes. Discard juices.

Pour extra bowl of sauce into the dish and heat. Stir in cornstarch and water mixture. Cook with dish uncovered for 4 to 5 minutes, or until sauce thickens. Serve over hot, cooked white rice.

I usually make this on the stove instead of in the microwave. I cook the steak slices in a non-stick skillet in oil. Add the veggies and then add the remaining sauce and cornstarch mixture. It works well this way too.