Oriental-Style Broccoli
1/2 pound flank steak
1 1/2 pounds broccoli
2 teaspoons sherry
1/8 teaspoon pepper
2 teaspoons soy sauce
1/2 teaspoon salt
1/2 teaspoon sugar
1/4 cup salad oil
2 teaspoons cornstarch
Put meat in the freezer about 15 minutes before starting preparation. Cut cold meat into thin slices, across grain of meat and at a slant. Wash broccoli; cut flowerettes from stalk. Cut stalks into diagonal 1/4-inch slices. Combine sherry, pepper, soy sauce, salt, sugar, and 1/2 cup water. In a skillet over medium high heat add 2 tablespoons of the salad oil; add broccoli-stalk slices. Cover skillet; shake a little and cook 2 minutes. Add broccoli flowerettes; cover and cook another 2 minutes. Broccoli show now be crisply tender. Remove broccoli to a warm plate. Put remaining oil in the hot skillet. Add sliced meat. Brown quickly on both sides. Pour in soy sauce mixture. Cover and cook 2 minutes. Add cooked broccoli. Dissolve cornstarch in 1/4 cup water. Add to broccoli mixture. Stir and bring to a boil. Serve immediately.
