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Ginger Beef and Broccoli Stir Fry

4 servings

• 1 pound steak of choice
• 2 cups broccoli florets
• 1 tablespoon peanut oil
• 1 teaspoon dark-roasted sesame oil
• 1 tablespoon cornstarch dissolved in 2 tablespoons cold water
• 1 green onion, finely chopped
• Steamed rice, for serving

MARINADE

• 1/4 cup dry sherry
• 2 tablespoons soy sauce
• 2 tablespoons orange juice
• 1 tablespoon finely minced fresh ginger
• 2 garlic cloves, finely minced
• 1/2 teaspoon dry red chile flakes
• 1/4 teaspoon black pepper

Trim away any fat on the steak. Cut the steak into strips 1/4 inch thick and 2 inches long. Mix together the ingredients for the marinade and toss with the beef. Marinate for 4 hours in the refrigerator before preparing the dish.

Place broccoli in a bowl, cover with boiling water and let stand 1 minute. Immediately drain the broccoli and transfer to a bowl of ice water. Let stand until completely cool. Lift from water and drain. Set aside until ready to stir fry.

Lift beef from marinade, pat dry with a paper towel and set aside. Reserve marinade. Heat oils over high heat in a wok or large skillet until they start to shimmer. Tip pan to coat with oil. Add beef to wok and cook 90 seconds, stirring constantly. Pour in marinade and bring to a boil. Stir in dissolved cornstarch and cook until thickened, about 15 seconds. Add broccoli and green onion and cook 45 seconds, stirring constantly. Serve immediately with steamed rice.

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