Stir Fry Beef & Broccoli

1 ¼ lbs Beef Flank Steak (Cut into Thin Slices)
2 Tbsp Soy Sauce
3 Cloves Garlic (Finely Chopped)
1 Tbsp Grated Gingerroot (if desired)
1/3 Cup Hoisin Sauce
1/3 Cup Water
1 Tbsp Cornstarch
1/2 Tsp Crushed Red Pepper Flakes
2 Tbsp Peanut or Vegetable Oil
2 Cups Fresh Small Broccoli Florets
1 1/2 Cups Ready-to-Eat Baby-Cut Carrots (Cut Lengthwise into Strips)
2 Tbsp Water
1/2 Cup Cashew Halves (if desired)

In medium bowl, mix beef, soy sauce, garlic and gingerroot; set aside. In small bowl, mix sauce ingredients with wire whisk until well blended; set aside. In wok or 12-inch skillet, heat 1 tablespoon of the oil over high heat about 1 minute. Add beef mixture, breaking up clumps of beef with wooden spoon; cook 1 minute without stirring. Stir-fry 1 to 2 minutes or until beef is browned around edges. Transfer beef mixture to clean bowl. To empty wok, add remaining 1 tablespoon oil; heat over high heat about 1 minute. Add broccoli and carrots; cook 2 minutes, stirring frequently. Add 2 tablespoons water; cover and cook 2 to 4 minutes, stirring occasionally, until broccoli and carrots are crisp-tender. Return beef mixture to wok. Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Cook 1 to 2 minutes, stirring occasionally, until sauce is thickened. Sprinkle each serving with cashews.