1/2 lb. steak, thinly sliced
3 tbsp. oil: 2 for meat, 1 for vegetable
1 tsp. salt
1/2 c. sliced mushrooms or whole button mushrooms
1 slice fresh ginger
1 bunch broccoli
2 green onions, sliced (optional)
1 clove garlic, minced (optional)
1 tbsp. sherry wine
1 tsp. or less sugar

SAUCE FOR MARINADE:

1 tbsp. soy sauce
1 tsp. cornstarch
1 tsp. sesame oil (optional)
1 tbsp. sherry wine
1 tsp. or less sugar

1. Slice beef into thin strips.

2. Marinate beef in sauce. Let stand 10 minutes or more. Overnight is okay.

3. Break broccoli into flowerlets. Slice each into smaller pieces - 2 or 3 each. Peel and slice stem.

4. Heat wok or deep pan. Add 2 tablespoons oil and stir to coat sides. Add meat. Stir and fry until barely pink - about 30 seconds to 1 minute. Set meat aside.

5. Add 1 tablespoon oil to wok with slice of ginger and garlic. Stir briefly. Add vegetables (bamboo shoots or celery thinly sliced may be used also if desired.) Stir 2 minutes over high heat. Add 1/4 cup water, cover and lower flame. Simmer 5 minutes.

6. Increase heat, add meat to vegetables. Toss (stir fry) until juice is thickened. If watery, add mix of 1 teaspoon cornstarch and 1 tablespoon soy sauce. Stir until thickened and mixture absorbs liquid.

7. Serve over hot rice, garnish with lemon. Makes two generous servings.