Ingredients
3/4
pound boneless sirloin, cut across the grain into 1/4-inch-thick slices
1
tbsp medium-dry Sherry or Scotch
1/4
cup chicken or beef broth or water
2
tsp Oriental sesame oil
1
tbsp minced peeled fresh gingerroot
a 4-inch fresh red chili, seeded and minced (wear rubber gloves) or 1/2 tbsp dried hot red
1
pound broccoli, cut into flowerets and the stems peeled and cut into 1/2-inch-thick
cooked rice as an accompaniment
Directions
2.
In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes.
3.
Make the sauce while the beef is marinating:
4.
In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil.
5.
Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, and the chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to
6.
2 minutes, or until it is crisp-tender. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for
7.
2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice.
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