1Trim the fat from the steak. Cut the steak lengthwise to within 1/2 inch of the outer edge, leaving one long side connected; flip cut piece over to enlarge the steak. Rub the steak with 1 crushed garlic clove. Brush soy sauce over the steak; sprinkle with 1/2 teaspoon pepper. Set aside.
2Saute the onion and 1 crushed garlic clove in butter in a saucepan until tender. Remove from the heat and stir in the rice and next 3 ingredients.
3Spread the rice mixture down the center of the steak to within 1 1/2 inches of the outside edges. Roll up jellyroll fashion starting with the long side. Tie with heavy string at 2 inch intervals. Place in a shallow baking dish.
4Combine the beef broth and water; pour over the steak. Sprinkle with the crystallized ginger. Bake at 350 degrees for 45 to 50 minutes or to the desired degree of doneness, basting occasionally with the pan juices.