Yield: 4 Servings

Ingredients

DAVE SAWYER RJHV41A
1/2 ts Brown sugar***
1 BONELESS BEEF*
1 ts Cornstarch; dissolved in ***
1 tb Oyster sauce**
2 tb Water***
2 ts Rice wine**
3 tb Peanut oil
1/2 ts Brown sugar**
2 Slices ginger; minced
2 ts Cornstarch**
1/2 ts Salt
1 lb Broccoli; chopped
1/4 c Water
2 ts Rice wine***
2 ts Sesame oil

Instructions

*(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 stirfry 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
stirfry until lightly browned but not cooked through. Do not stirfry 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 hur!
!
l 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.