1Cook rice in water as directed on package. Meanwhile, in small bowl, mix broth, cornstarch, soy sauce and brown sugar. Stir until cornstarch is dissolved.
2In 12-inch nonstick skillet, heat oil over medium-high heat. Add gingerroot, beef and onion; sprinkle with salt and pepper. Cook 2 to 4 minutes, stirring occasionally, until beef is brown. Remove beef mixture from skillet; cover to keep warm.
3Add broth mixture and broccoli to skillet. Heat to boiling; reduce heat. Cook 5 to 10 minutes or until sauce thickens and broccoli is tender. Return beef mixture to skillet; cook until hot, stirring occasionally.
4Serve beef with broccoli over warm rice.