Stir-Fried Beef and Broccoli

Ingredients

• 0.3 cup beef broth 
• 1 pound broccoli peeled cut into flowerets and the stems and cut into 1/2-inch-thick
• 1 tablespoon cornstarch 
• 1 tablespoon sherry 
• 1 tablespoon ginger fresh minced peeled
• 1 tablespoon garlic minced
• 2 teaspoons sesame oil 
• 4 inch pepper dried fresh red hot minced seeded (wear rubber gloves)
• 2 servings rice cooked
• 0.3 teaspoon salt 
• 0.8 pound rump steak boneless
• 1 tablespoon soya sauce 
• 1 teaspoon sugar 
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• wok
• slotted spoon

Directions

1. In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes.
2. In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil.
3. 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.
4. 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.
5. Add the broccoli and stir-fry the mixture for 1 minute.
6. 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.
7. Transfer the mixture to a heated platter and serve it with the rice.