Chinese Beef and Broccoli

I found this recipe in on of my diabetic magazines.  It is easy, and fixed on the stove top.  I think this will quickly become one of standbys.
Chinese Beef and Broccoli
3 Tablespoons cornstarch
1 Tablespoon reduced sodium soy sauce
1/4 teaspoon garlic powder
1/4 teaspoon crushed red pepper flakes
12 ounces boneless beef top sirloin steak, bias-sliced as thin as you can
1 pound fresh broccoli
3 Tablespoon hoisin sauce
2 Tablespoons water
2 Tablespoons sesame oil
1 Tablespoon canola oil
34 cup reduced sodium broth (either beef or chicken)
In a medium bowl stir together 2 Tablespoons of cornstarch, the soy sauce, garlic powder and crushed red pepper flakes.  Add beef and stir to coat.  Marinate at room temperature 20 minutes but no more than 1 hour.

Start your rice or pasta now if that is what you want to serve this on.  Do not add extra salt.

Cut broccoli into 2 inch florets.  Peel broccoli stems and cut into 1/2-inch slices and set aside.  For sauce, stir together the hoisin sauce, the water, sesame oil and the remaining 1 Tablepsoon cornstarch and set aside.

In a very large skillet, heat canola oil over medium-high heat.  Add beef mixture.  Stir fry 2 minutes or until the meat is pink in the center.  Remove mixture and set aside.

Stir broth into skillet, scraping up any browned bits from the bottom of the pan.  Add broccoli and bring to boiling.  Reduce heat to medium and cover.  Cook 3-4 minutes or  until the broccoli is crisp tender.  

Add hoisin sauce mixture to the broccoli and cook and stir until thickened.  Add beef and heat through.  Serve over rice, pasta or couscous.  Serves 4

Note: I made this with flank steak because it is what I had.  It was delicious and cooked up quickly.  Clyde had it over rice for dinner and couscous for lunch.