Ingredients
8
ounces top sirloin, cut into 1/4-inch-thick strips
1
tbsp oriental sesame oil
3
large garlic cloves, minced
1
2-inch piece fresh ginger, peeled, minced
1
tbsp peanut or other vegetable oil
2
cups Chinese pea pods, trimmed
6
green onions, cut into 1-inch-long pieces
1/2
red bell pepper, sliced
Directions
1.
Combine first 7 ingredients and refrigerate 4 hours or overnight.
2.
Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold water to cool.
3.
Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just no longer pink, about 2 minutes. Remove beef from wok. Add broccoli, pea pods, green onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute.
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