Combine Egg Beaters, cornstarch and ginger in medium bowl; mix until blended. Stir in bean sprouts, water chestnuts, onions and soy sauce.
Spray large nonstick skillet with cooking spray; heat over medium heat. Place 1/2 cup egg mixture in skillet forming an oval-shaped patty. Cook 3 minutes per side, or until golden brown. Repeat with remaining ingredients.
Sauce:
Combine beef broth, cornstarch, soy sauce and sugar in small saucepan; stir with wire whisk until blended. Bring to a boil over medium heat; cook and stir constantly until thickened. Serve sauce over patties.
