3/4 lb. fresh broccoli
1 lb. lean, boneless beef steak (such as top round, flank, or sirloin)
2 tbsp. soy sauce
3 clovew garlic, crushed
1/4 c. peanut or vegetable oil
2 tbsp. water

COOKING SAUCE:

Stir together 1 1/2 tablespoons cornstarch, 1/4 teaspoon freshly ground ginger, generous dash of hot red pepper (cayenne), 2 tablespoons dry sherry, and 1 1/4 cups beef broth.

Prepare Cooking Sauce and set aside.

Cut beef with the grain into 1 1/2 inch strips, then cut each strip across the grain into 1/4 inch thick, slanting slices.

In a bowl, combine beef, soy, and garlic. Allow to marinate for at least 30 minutes.

Remove tough ends of broccoli stems; cut tops into small flowerets; slice stalks 1/4 inch thick. Set aside.

Heat wok or skillet, over high heat. When hot, add 1 tablespoon of the oil. When oil is hot, add half the meat mixture and stir fry until meat is browned, 2 or 3 minutes. Remove from pan and set aside. Repeat to brown remaining meat, using 1 tablespoon more oil, if necessary.

Pour remaining 2 tablespoons oil into wok or skillet. When oil is hot, add broccoli and stir fry for about 1 minute. Add water, cover, and cook, stirring frequently, until broccoli is tender-crisp to the bite, about 3 more minutes. Do not over cook!

Stir Cooking Sauce, then add to wok or skillet, along with the meat; stir until sauce boils and thickens.

Makes 3 to 4 servings.

Serve with steamed rice or Asian Noodles.