1 lb. beef steak (flank steak)
1/4 c. soy sauce
1 tbsp. cornstarch
1 tbsp. sherry
1 tsp. sugar
1/4 tsp. MSG
1 slice ginger root
5 tbsp. cooking oil
1/2 tsp. salt
1/2 bunch fresh broccoli, washed and thoroughly dried

Cut the beef across the grain in thin 1/4 inch thick slices, about 2 inches long. Mix sliced beef with soy sauce, cornstarch, sherry, sugar, and MSG; set aside. Cut the broccoli into flowerettes about 2 inches long and slice stalks into 2 inch lengths, less than 1/2 inch thick. Pour 2 tablespoons oil in a hot skillet or wok over high heat. Add salt and broccoli. Stir and turn constantly until broccoli is dark green - not over 2 minutes. Remove from skillet and spread on a plate. Put remaining 3 tablespoons oil in same skillet, still over high heat. Add ginger. Stir in beef mixture and keep turning constantly until almost done. Add cooked broccoli to the beef and mix thoroughly. Serve immediately. Yield: 4-6 servings.