320 g. beef
320 g. green broccoli
1/2 white scallion
1 piece ginger

A:

1/2 tsp. each wine, light soy sauce and peanut oil
A dash of pepper powder

1/2 tsp. cornstarch
3 tbsp. peanut oil
1 tsp. salt
2 tbsp. wine
A dash of pepper powder
1 tsp. sesame oil

1. Soak the whole green broccoli in water for a while. Wash and clean, then put them in boiling soup. Add salt. Boil them until 70% cooked and scoop them out.

2. Slice white scallion slatingly. Skin ginger and cut into thin slices.

3. Cut the beef into slices of 4 mn x 5 inches long. Put them in a bowl. Add (a) to mix, stand for a while and then mix with cornstarch.

4. Heating peanut oil, scald the beef in medium-heat hot oil until it is tender. When the beef is wholly scalded and shaped then scoop them out and drain oil away for use.

5. Drain oil from the pot. Heat the pot. Add 3 tablespoons peanut oil, ginger and scallion. Dump broccoli into stir well. Add salt and wine to stir for a while. Add beef. Stir-fry them well. Finally put pepper powder and sesame oil in. Stir-fry them well and serve them in a plate.