For a quick meal, make this great beef dish and serve it with white rice, or over a bed of noodles.  Hint: flank steak that is slightly frozen is easiest to slice

 

1      pound  beef flank  steak

3      tablespoons  dark  soy sauce

1      tablespoon  cornstarch

1      tablespoon  dry sherry

1      teaspoon  sugar

1      pound  broccoli

3      tablespoons  canola  or vegetable  oil, divided

1/4   cup water

1      slice gingerroot

1/2   teaspoon  salt,  or more  to taste

 

Cut beef across the grain into 1/4-inch think slices, each about 2-inches long.  Place the beef in a mixing bowl and stir in the soy sauce, cornstarch, sherry and sugar.  Mix well and set aside.  Cut the broccoli into florets about 2-inches long.  Peel the stalks and slice into 2-inch long lengths, about 1/2-inch thick.  Set aside.
 

Heat 1 tablespoon of the oil in a wok or stir fry pan over high heat.  When the oil is hot, but not smoking, add the broccoli and stir constantly for about 30 seconds.  Add water and reduce heat to medium.  Cover and let the broccoli steam for about 1 to 2 minutes or until tender-crisp.  Stir occasionally for even cooking.  Remove from pan and spread out on a plate so broccoli doesn't overcook in its own heat.  Add remaining 2 tablespoons of oil to the same pan and return heat to high.  Add the gingerroot and stir a few times until it sizzles.  Stir beef mixture a few times and add it to the pan.  Cook for about 2 minutes, stirring constantly until the beef is almost done.  Return the broccoli to the pan and continue stirring another minute until the beef is cooked and the broccoli is well mixed.  Serve hot.

 

Serves: 3 to 4 (or 5 to 6 as part of a multi-course meal)