2
cups broccoli florets
2
tablespoons cooking oil
2
teaspoons minced garlic
4
small dried red chilies
1
teaspoon cornstarch dissolved in 2 teaspoons water
Marinade:
2
tablespoons soy sauce
2
teaspoons cornstarch
1
tablespoon Chinese rice wine or dry sherry
3/4
pound flank steak, thinly sliced across the grain
Sauce:
3
tablespoons Chinese black vinegar or balsamic vinegar
1
tablespoon soy sauce
1
tablespoon Chinese rice wine or dry sherry
2
teaspoons sugar
2
teaspoons chili garlic sauce
1
teaspoon sesame oil
1.
Combine marinade ingredients in a bowl. Add beef and stir to coat. Let
stand
for 10 minutes.
2.
Combine sauce ingredients in a bowl.
3.
Place broccoli in a large pot with 1 inch of boiling water. Boil until
tender-crisp,
2 to 3 minutes; drain.
4.
Place a wok over high heat until hot. Add oil, swirling to coat sides. Add
garlic
and chilies and cook, stirring, until fragrant, about 10 seconds. Add
beef
and stir-fry until no longer pink, 1 1/2 to 2 minutes.
5.
Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution
and cook, stirring,
until sauce boils and thickens.