3/4 pound boneless sirloin, cut across the grain into 1/4-inch-thick slices
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon medium-dry Sherry or Scotch
1/4 cup chicken or beef broth or water
1 teaspoon sugar
2 teaspoons Oriental sesame oil
3 tablespoons vegetable oil
1 tablespoon minced peeled fresh gingerroot
1 tablespoon minced garlic
a 4-inch fresh red chili, seeded and minced (wear rubber gloves) or 1/2 tablespoon dried hot red pepper flakes
1 pound broccoli, cut into flowerets and the stems peeled and cut into 1/2-inch-thick
cooked rice as an accompaniment
Directions
In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes.
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.
