Stir Fry:
3/4 lb. boneless lean beef
1 T. each dry sherry, soy sauce and water
1/4 t. each salt and sugar
2 T. cornstarch
1 clove garlic, minced
1/2 t. minced fresh ginger root
2-4 c. fresh broccoli, cut in small pieces
1 T. water
1/4 t. salt

Cooking Sauce:
2 T. oyster sauce or 1 T. soy sauce
1 T. cornstarch
1/2 c. chicken broth

3/4 lb. boneless lean beef 1 T. each dry sherry, soy sauce and water 1/4 t. each salt and sugar 2 T. cornstarch 1 clove garlic, minced 1/2 t. minced fresh ginger root 2 -4 c. fresh broccoli, cut in small pieces 1 T. water 1/4 t. salt 2 T. oyster sauce or 1 T. soy sauce 1 T. cornstarch 1/2 c. chicken broth

Cut beef with the grain into 1-1/2” wide strips. Cut each strip across the grain in thin slanting slices (if beef is partially frozen it is easier to get thin slices). In a bowl, combine the sherry, soy, water, salt, sugar and cornstarch. Add beef and stir to coat, then stir in 1-1/2 t. oil and let stand 15 minutes to marinate.

Prepare cooking sauce my mixing ingredients together in a small brown, and set aside.

Heat a wok or wide frying pan over high heat. When pan is hot, add 2 T. oil. When oil begins to heat, add garlic and ginger and stir once. Immediately add beef and stir-fry for 30 seconds. Add the other 1 T. water and 1/4 t. salt, reduce heat, cover and cook for 2 to 4 minutes, until broccoli is just barely tender (it will cook more after the cooking sauce has been added).

Return meat to pan. Stir cooking sauce, add to pan and cook, stirring, until sauce bubbles and thickens. Makes 4 servings.