Chinese Beef and Broccoli

  • 1-½ pound Flank Steak, Trimmed Of Fat And Sliced Very Thin Against The Grain
  • ½ cups Low Sodium Soy Sauce
  • 3 Tablespoons Sherry Or Cooking Sherry [cooking sherry made mine pretty salty, I suggest your favorite wine instead]
  • 2 Tablespoons Brown Sugar
  • 2 Tablespoons Cornstarch
  • 1 Tablespoon Minced Fresh Ginger, [I used 1 tsp powdered ginger]
  • 2 cups broccoli florettes
  • 5 whole Scallions, Cut Into Half-inch Pieces On The Diagonal
  • 3 Tablespoons Olive Oil
  • 2 cups White Rice, Cooked According To Package
Preparation Instructions
In a bowl, mix together soy sauce, sherry, brown sugar, cornstarch, and ginger. Add sliced meat to bowl stir until well coated. Set aside.

Heat oil in a heavy skillet or wok over high heat. Add broccoli, cook for 2 or 3 minutes. Remove to a separate plate. Set aside.

Allow pan to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Add half the scallions. Spread out meat as you add it to pan, but do not stir for a good minute. Turn meat to the other side and cook for another 30 seconds. Remove and set on clean plate.
Repeat with other half of meat and scallions, allowing pan to get very hot again first. After turning it, add the first plateful of meat, the rest of the marinade, and the broccoli. Stir over high heat for 1 minute, then turn off heat. 
Mixture will thicken as it sits.
Serve immediately over rice. Sprinkle crunchy Lo Mein noodles over top, just because it’s good!

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