INGREDIENTS

INSTRUCTIONS

FOR THE BEEF
FOR THE SAUCE
Prepare the beef:
In a small bowl stir together the soy sauce, the sugar, and the salt, add
the beef, and let it marinate for 20 minutes.
Make the sauce while the beef is marinating:
In a small bowl dissolve the cornstarch in the soy sauce and stir in the
Sherry, the broth, the sugar, and the sesame oil.
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 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 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.
Serves 2.
Gourmet October 1990
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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