Stir-Fried Beef with Broccoli

(Serves 4)

1/2 pound flank steak

Marinade for beef:
1 tablespoon cornstarch
1 tablespoon dark soy sauce
1 tablespoon dry sherry
1 tablespoon water
1 tablespoon oil

1 pound fresh broccoli

Seasoning sauce:
1 teaspoon cornstarch
6 tablespoons water
2 tablespoons oyster sauce

4 tablespoons cooking oil
1/4 teaspoon salt
2 slices ginger, shredded
1 tablespoon chopped garlic

To Prepare Ahead:

Cut flank steak lengthwise into strips 1 1/2 inches wide; then cut across the grain into 1/8 inch slices. Transfer steak to a mixing bowl. Add marinade ingredients and toss to coat thoroughly. Let stand for 30 minutes or longer.
Wash and drain broccoli. Peel tough skin from the bottom of the stems with a paring knife. Slice stem sections diagonally into 1/4 inch slices. Cut the florets into bite-sized pieces.
Mix ingredients for seasoning sauce in a small bowl.

To Cook:

In a wok heat 2 tablespoons oil over high heat, add broccoli and ¼ teaspoon salt. Stir-fry for 2 to 3 minutes. Remove to a plate.
Wipe wok with paper towels. Heat the remaining 2 tablespoons oil in the wok. When hot, add ginger and garlic; after a few seconds, add beef mixture. Stir-fry for 1 to 2 minutes.
Return broccoli to the wok. Pour in the seasoning sauce. Stir until thickened. Remove to a serving platter.

As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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