2/3 lb. beef flank steak or other tender beef
1/2 lb. broccoli tops
1 tsp. cornstarch
1/2 c. water
7 tbsp. oil (peanut or vegetable)
1 garlic clove
1 tsp. salt
1/2 tsp. soy sauce
3 tbsp. chicken broth OR white wine
1/4 tsp. pepper

MARINADE:

1 tsp. rice wine OR dry sherry OR white wine
1/2 tsp. baking soda
1 tbsp. soy sauce
1 tsp. sesame oil
1/2 tsp. sugar

1/2 lb. broccoli tops 1 tsp. cornstarch 1/2 c. water 7 tbsp. oil (peanut or vegetable) 1 garlic clove 1 tsp. salt 1/2 tsp. tsp. soy sauce 3 tbsp. chicken broth OR White wine 1/4 tsp. pepper

Slice beef across grain at an angle into bite-sized pieces. Mix marinade ingredients. Add beef and mix well. Marinade at least 30 minutes. Cut broccoli into bite size pieces. Dissolve cornstarch in water and set aside. Heat wok or skillet. Heat 6 tbsp. oil in wok over high heat, 1 minute. Stir-fry beef (until lightly browned). Remove beef with slotted spoon, draining over wok; set aside. Add 1 tablespoon oil to oil left in wok. Heat 30 seconds. Stir-fry garlic 30 seconds. Add broccoli and stir-fry 5 minutes. Add cornstarch and water mix, and remaining ingredients. Stir-fry until sauce thickens slightly. Add cooked beef and mix well. Serve over rice.