1/2 lb. flank steak
1 bunch broccoli
2 cloves crushed garlic
4 slices ginger root
6 tbsp. cooking oil

MARINADE:

2 tbsp. soy sauce
2 tbsp. sesame oil
1 tbsp. sherry
3 tsp. cornstarch

PREPARATION: Cut beef across the grain into slices about 1/8 inch thick, combine with ingredients for marinade and marinate for 30 minutes.

Rinse broccoli and trim the stems. Break flowerettes off and, keeping each about 2 inches in length, cut the stems in slices about 1/4 inch thick.

COOKING: Set a wok over high heat. When very hot, add 3 tablespoons of oil. Sprinkle the 1/2 tablespoon salt on oil, then add broccoli, stirring constantly until each piece is well coated with oil, add 1 teaspoon sugar, 1 tablespoon sherry and 1 tablespoon water. Cover wok for 1 minute, then remove broccoli to drain in a colander.

Set a clean wok over high heat again, when very hot add 3 tablespoons oil. Flavor oil with 2 cloves of garlic and the 4 slices of ginger for 10 seconds, then add beef slices, spreading them out in 1 layer. Pan-fry the beef for 1 minute, then flip the beef over and pan-fry it for another 30 seconds. Stir quickly to separate the slices. Add in the cooked broccoli, stir well.