In a skillet, brown steak in 1 tbsp olive oil over a high heat, turning the meat so that it sears all sides; do the meat a bit at a time so that the steak does not steam or stew.
Remove the meat as it cooks and place it in the lid of the skillet (why dirty another dish when you'll be using the lid eventually?).
When all the meat has been cooked, add the onion and cook for 2-3 minutes, scraping up the brown bits.
Add the meat back to the pan and add the broth, salt, and soy sauce. Cover and simmer for 10-12 minutes.
Add vegetables (feel free to substitute with available/seasonal vegetables). Simmer until the vegetables are crisp-tender.
Combine the water with the cornstarch and stir until it is fully dissolved. Stir this solution into the mixture in the skillet and cook until the sauce thickens. Season with freshly ground pepper.
Serve over freshly cooked rice.
