3/4 lb. flank steak
3 tsp. cornstarch, divided
1 tsp. dry sherry (optional)
2 tsp. reduced-sodium soy sauce
1 tsp. low-sugar orange marmalade
1 bunch fresh broccoli
Cold water
2 tbsp. vegetable oil, divided
1 piece fresh ginger, about the size of quarter
1 c. reduced-sodium chicken broth

Thinly slice flank steak across the grain. In a reclosable plastic bag, combine 1 teaspoon of cornstarch, sherry, soy sauce and marmalade. Mix until cornstarch is dissolved. Add beef. Seal bag and turn to coat slices. Marinate in refrigerator for at least 3 hours.

Slice broccoli stems diagonally into thin slices and cut tops into florets. Heat Wok or large skillet over high heat. Add 1 tablespoon of the oil. When hot, add broccoli and ginger and stir-fry for 1 minute. Add chicken broth, cover, reduce heat, and cook for 5 minutes. Remove broccoli and broth. Discard ginger; drain beef.

Place Wok over high heat. Add remaining 1 tablespoon of oil. Add beef stir-fry for 1 minute. Return cooked broccoli with broth to Wok. In small bowl, blend together remaining 2 teaspoons cornstarch and water. Stir into Wok and cook until sauce thickens. Serves 4.