Toss together cornstarch, salt, pepper, and beef in a bowl until meat is coated.
Heat 2 tablespoons oil in wok over moderately high heat until hot but not smoking, then stir-fry beef until just cooked through, about 1 minute. Transfer with a slotted spoon to another bowl and keep warm, loosely covered with foil.
Add remaining tablespoon oil to wok along with broccoli and garlic and stir-fry over moderately high heat until broccoli is just tender and garlic is pale golden, about 2 minutes.
Add soy sauce and water and bring to a boil. Return meat to skillet and cook, stirring, until sauce is thickened, about 2 minutes.
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|Serving Size: 1 Serving (305g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 103 (34%)|
|Amt Per Serving||% DV|
|Total Fat 11.4g||15 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 6.7g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 31.5mg||10 %|
|Sodium 10604.6mg||366 %|
|Potassium 702.9mg||18 %|
|Total Carbohydrate 12.7g||4 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 11.1g|
|Protein 38.2g||55 %|
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Calories per serving: 300
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