2 cups broccoli florets

2 tablespoons cooking oil

2 teaspoons minced garlic

4 small dried red chilies

1 teaspoon cornstarch dissolved in 2 teaspoons water



2 tablespoons soy sauce

2 teaspoons cornstarch

1 tablespoon Chinese rice wine or dry sherry

3/4 pound flank steak, thinly sliced across the grain



3 tablespoons Chinese black vinegar or balsamic vinegar

1 tablespoon soy sauce

1 tablespoon Chinese rice wine or dry sherry

2 teaspoons sugar

2 teaspoons chili garlic sauce

1 teaspoon sesame oil


1. Combine marinade ingredients in a bowl. Add beef and stir to coat. Let

 stand for 10 minutes.

2. Combine sauce ingredients in a bowl.

3. Place broccoli in a large pot with 1 inch of boiling water. Boil until

 tender-crisp, 2 to 3 minutes; drain.

4. Place a wok over high heat until hot. Add oil, swirling to coat sides. Add

 garlic and chilies and cook, stirring, until fragrant, about 10 seconds. Add

 beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.

5. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution

 and cook, stirring, until sauce boils and thickens.