Serving Size: 4

1/2 teaspoon brown sugar***
1 boneless beef*
1 teaspoon cornstarch — dissolved in ***
1 tablespoon oyster sauce**
2 tablespoon water***
2 teaspoon rice wine**
3 tablespoon peanut oil
1/2 teaspoon brown sugar**
2 slices ginger — minced
2 teaspoon cornstarch**
1/2 teaspoon salt
1 pound broccoli — chopped
1/4 cup water
2 teaspoon rice wine***
2 teaspoon sesame oil

Cooking Directions:

*(Flank steak, top sirloin, or tenderloin), sliced across grain into thin
slices **(combine all marinade ingredients in a bowl) ***(combine all
seasoning sauce ingredients in a cup) Thoroughly mix beef with marinade
and marinate for 30 minutes. Heat wok over highest heat, when hot, swirl
in 2 Tblsp peanut oil. Add ginger and salt and toss a few seconds. Add
broccoli and stir-fry one minute, then add water, turn heat to med-high,
cover, and steam until crisp tender. Uncover and turn heat to high, stir
frying until water is evaporated. Remove broccoli and reserve. Reheat same
wok (without rinsing) and, when hot, add remaining peanut oil. Add beef
slices and stir-fry until lightly browned but not cooked through. Do not
stir-fry too vigorously or meat will not brown, it is better to press
slices against sides of wok to sear. Add broccoli to wok and toss. When
hot, stir in seasoning sauce and stir until sauce thickens (it’s a good
idea to whisk the sauce in the cup just before you hurl it into the wok).
Turn onto a 02/24/92 4:15 PM platter and drizzle sesame oil over
the top. The sugar in the marinade and seasoning sauce acts as a floor
enhancer rather than a sweetener. I hope you enjoy this recipe. Dave
Sawyer – Auburn, NH FROM: DAVID SAWYER (RJHV41A) Converted by MMCONV vers.