1 lb. flank steak
1 lb. broccoli
Salt to taste
Oil for frying
1 tbsp. water

MEAT MARINADE:

1 tbsp. soy sauce
1 tbsp. cornstarch
1/2 tsp. MSG
1/2 tsp. fresh grated ginger
1 tbsp. salad oil
1 tbsp. mirin (sweet rice wine vinegar)

Cut flank steak into 3 or 4 lengthwise strips, depending on size; diagonally slice each strip 1/4 inch. Marinate meat 20-30 minutes. Peel broccoli stems and cut in about 2 inch lengths; slice lengthwise 1/4 inch. Cut broccoli florets bite size.

Heat oil in wok or pan and saute broccoli until crisp-tender. Add 1 tablespoon water to prevent burning. Salt to taste and remove. Saute meat in 1 tablespoon oil over high heat; add broccoli together with gravy ingredients below, cooking until thickened and heated through. Serves 4.

GRAVY:

1 c. chicken broth or water
1 tbsp. soy sauce
1 tbsp. cornstarch
1/2 tsp. sugar
1/2 tsp. salt
2 tbsp. oyster sauce, optional