1 lb. beef sirloin, cut into thin strips
2 tbsp. soy sauce
4 tsp. cornstarch
2 tsp. olive oil
3 cloves garlic, thinly sliced
1/2 tsp. salt
1 lb. fresh broccoli (or 2 (10 oz. ea.) pkgs. frozen broccoli)
1/2-inch cube fresh ginger, peeled and chopped (or 1/2 tsp. ground)
3 tbsp. olive oil
1/2 cup water
2 cups hot steamed rice (leftover OK)

Partially freeze beef until it can be just pierced with the tip of a sharp knife. Slice diagonally into bite-size strips.

Combine soy sauce, cornstarch, olive oil, garlic and salt in a bowl. Add beef; toss to coat well.

Slice broccoli lengthwise into thin strips, about 3-inches long. Heat ginger in 3 tablespoons olive oil in skillet at 375°F. Add broccoli and stir fry for 3 to 5 minutes. Remove from pan and set aside. Add more oil if necessary and stir fry beef for about 5 minutes or until well browned. Return broccoli to pan, add water.

Cook and stir until thickened and bubbly. Serve over hot steamed rice (rice may be prepared the day before and refrigerated until needed). Season to taste with salt, pepper and a pinch of cayenne, if desired, just before serving.

Makes 4 servings.

Submitted by: CM