Beef and Broccoli Stir-Fry

I was so excited when I got an email from my sister-in-law, Ashley, wanting to pass along the dinner she made the other night! I gotta tell you, it makes my day to get feedback of any kind, but someone else sharing a recipe is the beez-neez! Or bees knees... whatever. Anyway, Ashley got this from the back of a La Choy Soy Sauce label and even though I'm not a big beef eater, I am excited to try it! It only takes about 30 minutes and fits in nicely with the Chinese food kick that's been going on lately. Thanks, Ashley!

2 tbsp vegetable oil, divided

1 medium onion, chopped

1 pkg (14 oz) frozen broccoli florets

1 can (8 oz) sliced water chestnuts, drained{optional, but adds a nice variety to the textures}

1 lb boneless beef sirloin, cut across the grain into 2 x 1/2 inch strips

5 cloves garlic, finely chopped

1/3 C soy sauce

2 tbsp brown sugar

1 tbsp corn starch

1 tbsp water

Chow Mein noodles {Optional}

Heat 1 tbsp oil in large skillet or wok over high heat. Cook and stir onion, broccoli and water chestnuts 4 minutes or until crisp tender. Remove from skillet and set aside. Pour remaining oil into skillet. Cook and stir beef and garlic about 2 minutes or until browned. Add broccoli mix back to skillet. Whisk together soy sauce and brown sugar in a small bowl. Add to skillet. Stir together cornstarch and water until smooth; add to skillet. Cook until heated through and sauce thickens. Serve with Chow Mein noodles.