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September 16, 2008



2 tablesppons dry sherry
2 tablespoons dark soy sauce
1 tablespoon grated peeled gingerroot
5-6 garlic cloves, minced
1 teaspoon Asian sesame oil
1/4 teaspoon crushed red pepper flakes, or to taste
1/2 pound beef tenderloin, cut into strips
1 teaspoon cornstarch
1 tablespoon vegetable oil
4 cups chopped broccoli
3 scallions, thinly sliced

1. To prepare marinade, in a gallon-size sealable plastic bag, combing the sherry, soy sauce, gingerroot, garlic, sesame oil, and pepper flakes; add the beef. Seal the bag, squeezing out the air, turn to coat the beef. Refrigerate, turning the bag occasionally, about 1 hour.

2. Drain the marinade into a measuring cup; add enough water to make 1/3 cup liquid. Add the cornstarch and stir until it dissolves.

3. Heat a large nonstick skillet or wok with a lid over high heat. Add the vegetable oil and beef; stir-fry until the beef loses its red color, about 1 minute. With a slotted spoon, transfer to a plate. Reduce the heat slightly and add the broccoli; stir-fry 3 minutes, then cover and steam 1 minute. Return the beef to the skillet and add the marinade; increase the heat to high and stir-fry until the sauce thickens, 2-3 minutes. Serve, sprinkled with the scallions.

Tip: If you usually discard broccoli stems because they're tough, peel them -- you'll find they're actually quite tender.

Serves 4.

Posted by ewilson at September 16, 2008 09:36 AM


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