1 lb. beef sirloin steak 1/8" slices
Seasoning
1 1/2 tsp. cornstarch
1 1/2 tsp. AJI marinate sweet cooking rice wine by Kikkoman
1 1/2 tsp. soy sauce
1 1/2 tsp. vegetable oil
Dash of pepper
1 bunch fresh broccoli
1/2 green onion
1 piece of fresh ginger root
1 c. vegetable oil for frying meat
3 tbsp. vegetable oil for frying vegetable
1/2 tsp. salt
2 tbsp. rice wine
1 tsp. sesame oil
Pepper

Cut off large leaves and tough end of broccoli stalks, split stalks almost up to flowerets to ensure even cooking. Put boil broccoli in lightly salted boiling water for 1 minute and drain. Cut green onion diagonally into 1/4 inch slices, peel skin from ginger root cut into thin slices.

Cut beef slices into 1 1/2 inch squares. Combine seasonings. Stir until thickened. Add beef and stir to coat evenly.

Heat 1 cup oil in wok over medium low heat. Add beef and deep fry for 1-2 minutes. Beef should still be slightly pink. Remove beef. Drain oil from wok.

Heat 3 tablespoons oil in wok over high heat. Stir fry green onions and ginger for 10 seconds. Add broccoli, salt, wine and beef. Sprinkle with pepper and sesame oil. Stir fry until thoroughly heated for 10 seconds.