1/2 lb. flank or round steak
1 tbsp. cornstarch
1/4 tsp. pepper
1 tbsp. soy sauce
1 tbsp. (or more) sherry or dry vermouth
1 sm. clove garlic, minced
1 tsp. ginger
1 onion, cut into eighths
1 bunch broccoli cut into sm. pieces
1 c. beef stock
Oil
Hot cooked rice

Slice meat very thin. Combine cornstarch, pepper, soy sauce, sherry, ginger and garlic. Add meat and mix. Let marinate for at least an hour.

Heat wok or heavy pan, add oil, onion and broccoli and toss for 2 minutes. Add half of the beef stock and cook, covered, for 3 to 4 minutes. Remove to platter.

Heat oil and add meat and toss until just browned. Add vegetables and toss. Add remaining beef stock and cook until thick. Serve over rice.