1/2 lb. flank steak, cut in very thin strips
6 tbsp. safflower oil
2 tbsp. cornstarch
2 tbsp. soy sauce
2 1/4 tsp. sugar
1 tbsp. dry sherry
2 tsp. Oriental sesame oil
2 med. onions, sliced thinly
1 bunch broccoli, flowerettes only steamed crisp-tender
1/2 tsp. ginger
1/3 c. cold water

Mix oil, 1 tablespoons cornstarch, 1 tablespoon soy and 1/2 teaspoon ginger. Toss beef in mixture. Stir in 1/4 teaspoon sugar. Marinate 30 minutes. Mix remaining soy sauce and sugar in small bowl with sherry and sesame oil. Stir together remaining cornstarch and 1/3 cup cold water and add to this mixture. Set aside.

Heat large skillet over high heat until hot. Add 2 tablespoons oil for 30 seconds. Add onions and stir fry 1-2 minutes. Add broccoli and stir fry 1-2 minutes longer. Remove from pan and set aside.

Wipe out skillet and add remaining oil. Heat 30 seconds. Add meat. Stir-fry 30 seconds to 1 minute until no longer pink. Add vegetables and stir fry for 1 minute to blend. Add soy mixture and cook, tossing for 1 minute until thick. Serve immediately. Serve with hot fluffy rice. Serves 4 people.