Stir-Fry Beef and Broccoli

FOR THE BEEF
2 teaspoons soy sauce
1/4 teaspoon sugar
3/4 pound boneless sirloin, cut across the grain into 1/4-inch-thick slices (or pork)

FOR THE SAUCE
1 tablespoon cornstarch
1 tablespoon soy sauce
½ tablespoon apple cider
½ tablespoon vinegar (rice)
1/4 cup chicken or beef broth or water
1 teaspoon sugar
2 teaspoons Oriental sesame oil
1 tablespoon minced peeled fresh gingerroot
1 tablespoon minced garlic
A 4-inch fresh red chili, seeded and minced (wear rubber gloves) or ½ teaspoon dried hot red pepper flakes
1 pound broccoli, cut into flowerets and the stems, peeled and cut into 1/2-inch-thick sticks
carrots cut into julienne strips
3 tablespoons olive oil

Stir together soy sauce and sugar
Add the beef, and let it marinate for 20 minutes.

Make the sauce while the beef is marinating:
Dissolve the cornstarch in soy sauce
Stir in the cider, vinegar, broth, sugar, and oil

Heat wok over high heat until it is hot
Add 2 tablespoons of the vegetable oil and heat it
Stir-fry the beef until done (approx 1 minute)
Transfer beef to a plate with slotted spoon

Add remaining 1 tablespoon vegetable oil to wok
Heat it until it is hot but not smoking
Stir-fry gingerroot, garlic, and chili for 30 seconds
Add the broccoli and stir-fry for 1 minute
Add 1/3 cup water and steam the broccoli
Cover for 1 1/2 to 2 minutes, or until done
Stir in the sauce, add to wok, with the beef
Cook the mixture, stirring, for 2 minutes
Serve when sauce is thickened and beef is heated
Serves 2.

Gourmet, October 1990
*Lindsey Jensen Recipe