1 lb. lean round steak
2 tbsp. dry sherry, divided
1 tbsp. plus 2 tsp. cornstarch, divided
2 tsp. sugar, divided
2 tsp. sesame oil, divided
2 tsp. reduced-sodium soy sauce, divided
1 tsp. salt, divided
1 lb. fresh broccoli
1/2 c. canned low-sodium chicken broth, undiluted
1 tbsp. hoisin sauce
1/2 tsp. ground white pepper
1 tbsp. safflower oil
1 tbsp. minced fresh gingerroot
2 tsp. minced fresh garlic
1 med.-size sweet red pepper, cut into julienne strips
1 tbsp. sesame seeds, toasted

Partially freeze steak; slice diagonally across grain into 3 x 1/4-inch strips.

Combine 1 tablespoon dry sherry, 2 teaspoons cornstarch, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon reduced-sodium soy sauce, and 1/2 teaspoon salt in a large bowl; stir well. Add meat, tossing gently. Cover and marinate in refrigerator 1-4 hours, stirring occasionally.

Trim off large leaves of broccoli, and remove tough ends of lower stalks. Wash broccoli thoroughly. Cut off flowerets, and set aside. Cut stalks into 1/4-inch slices; set aside.

Combine 1 tablespoon cornstarch and 1 tablespoon dry sherry in a small bowl; stir well. Add chicken broth, hoisin sauce, 1 teaspoon sugar, 1 teaspoon sesame oil, 1 teaspoon reduced-sodium soy sauce, 1/2 teaspoon salt, and white pepper. Stir well and set aside.

Heat electric wok or nonstick skillet to 325 degrees. Add safflower oil; allow to heat 1 minute. Add gingerroot and garlic; stir-fry 30 seconds. Add beef and marinade; stir-fry 1 minute. Add broccoli and sweet red pepper; stir-fry 2 minutes. Add cornstarch mixture, stirring constantly. Cover wok, reduce heat, and cook 2 minutes or until mixture is slightly thickened. Sprinkle with sesame seeds. Serve immediately.

Makes 6 servings.