Place sliced beef in a small bowl. Add cornstarch and toss to coat. Set aside.
In another bowl, combine together sugar, water, and soy sauce and stir until well combined.
Heat a large skillet over high heat. Add 1 teaspoon canola oil and 1 teaspoon sesame oil; swirl to coat. Add beef to pan in a single layer and cook for 5 minutes or until brown, stirring occasionally. Transfer browned beef to a serving plate.
Using the same pan, reduce heat to medium-high. Add remaining 1 teaspoon canola oil and remaining 1 teaspoon sesame oil to pan. Add broccoli, onion, and carrot; cook for 4-5 minutes, stirring frequently. Add snow peas, garlic, and ginger; cook 1 minute. Add browned beef and soy sauce mixture to pan; bring to a boil, scraping pan to loosen browned bits. Serve immediately.
Notes
Recipe source: December 2016 issue of Cooking Light