1 lb. beef sirloin, trimmed of fat & gristle
1 tbsp. cornstarch
2 tbsp. dry sherry
2 tbsp. soy sauce
1 lb. broccoli
2-3 tbsp. peanut oil
1 tsp. salt
2-3 tbsp. water
2-3 tbsp. peanut oil
2 slices fresh ginger
2 green onions, sliced thin
1 tsp. granulated sugar
2 tbsp. oyster sauce (opt.)

Slice meat across grain into pieces 1/8" x 1" x 2". Combine cornstarch, sherry and soy sauce. Marinate meat in this mixture. Cut the flowers off the broccoli and reserve them. Remove the stringy skin from broccoli stalks and cut diagonally into 1/8" to 1/4" pieces. Add to broccoli flowerets.

Heat wok or large fry pan and pour in 2 to 3 tablespoons peanut oil. When the oil begins to smoke, add the broccoli and stir fry until coated with oil. Add the teaspoon salt and mix well. Pour in the water and cover the wok for 2 to 3 minutes. When broccoli is done, transfer to a plate. Remove any liquid from wok.

Pour 2 to 3 tablespoons oil in reheated wok. When it begins to swirl and smoke around the edges, add the ginger and green onion. Stir briefly and add the beef. Stir-fry until most of the beef has lost its pink color. Add sugar and optional oyster sauce. Stir and return broccoli to wok. Stir just long enough to heat through. Serve with rice. Serves 6.