1 lb. beef tenderloin
1 lb. fresh broccoli, or green vegetable
1 stalk scallion, cut in 1" long pieces
1 tbsp. shredded ginger root
1 c. cooking oil

SAUCE A:

Mix in a small bowl: 1 tsp. sugar 2 tbsp. oyster sauce or soy sauce 1 tbsp. water 1 tsp. sesame oil Pinch black pepper

SAUCE B:

Mix and set aside: 1 tsp. meat tenderizer 1 tsp. sugar 1 tbsp. water chestnut powder or tapioca starch 2 tbsp. soy sauce 1 tsp. rice cooking wine 1 tbsp. water

For broccoli to taste: 1 tsp. sugar 1 tbsp. rice cooking wine

1. Cube the beef into 1" squares. Place in a bowl, marinate with seasoning sauce A for half an hour.

2. Cut the broccoli into 1" long pieces. Boil it in already boiling water for 30 seconds. Remove and plunge into cold water. Drain.

3. Heat 2 tablespoons oil in a wok. Pour in broccoli and add 1/2 teaspoon salt, 1 teaspoon sugar and 1 tablespoon wine quickly, stir for a few seconds. Remove from the wok and set aside.

4. Clean the wok. Heat 1 cup oil to about 400 degrees. Deep fry the beef cubes for about 2 minutes until the red disappears. Remove and drain off the oil.

5. Reduce the oil to 2 tablespoons. Use medium heat to stir fry ginger and scallion for a few seconds. Turn heat to high, add beef cubes, stir fry 10 seconds, then add broccoli and seasoning sauce B, mix thoroughly until sauce has been thickened. Move to platter immediately and serve hot.