Ingredients
1 round or flank steak (about 1 lb) chilled
2 tsp cornstarch
2 T light soy sauce
3 C small broccoli florets (cut large florets in pieces)
2 T canola or corn oil
1 lge onion, cut in thin wedges
1 T minced gingerroot
1 T sherry (optional)
Slice the meat across the grain in 1x1/4-inch strips.
Sprinkle the beef with cornstarch and soy sauce.
Toss to mix, and set aside.
Bring a pot of water to a boil and add the broccoli;
return the water to a boil and cook 2 minutes. Drain immediately. Set aside.
Heat the oil in a wok or large non-stick skillet
until very hot. Add the onion and gingerroot and
stir-fry about 30 seconds.
Add the steak and stir-fry about 2 minutes to brown
the edges of the meat. Add the broccoli, sherry, and
2 tablespoons water. Stir constantly until steaming
hot, about 1 minute.
