Title: Broccoli and beef
 Categories: Ethnic:, Chinese
      Yield: 4 Servings
 
    1/2 lb Lean beef (preferably flank
           -steak)
      1 tb Soy sauce
      1 tb Rice wine or sherry
      1 tb Cornstarch
      1    Green onion; cut into 1"
           -pieces
      1 ts Fresh ginger; chopped

MMMMM-----------------------COOKING SAUCE----------------------------
    1/2 c  Chicken broth
      2 tb Soy sauce
      2 tb Oyster sauce
    1/2 tb Rice wine or sherry
      2 ts Cornstarch
      2 ts Sugar
           A few drops sesame oil
      1 pn Pepper

MMMMM-------------------------VEGETABLES------------------------------
      2 c  Broccoli flowerets
      1 c  Canned mushrooms (straw or
           -button); drained
      1    Carrot; sliced
 
  1.  Cut the beef across the grain into thin slices.  Marinate in the
  soy sauce, rice wine, and cornstarch.  Set aside. 2. Cut up the green
  onion and ginger. 3. Mix all the ingredients for the cooking sauce.
  4. Blanch the broccoli and carrot slices in boiling water with a
  pinch of salt until slightly soft, but still crunchy.  Drain and set
  aside.  I usually do this step in the microwave. 5. Heat a wok over
  high heat. Add 2 to 3 tablespoons oil.  Fry the green onion and
  ginger until fragrant, then add the marinaded beef.  Stir fry quickly
  until the meat changes color. 6. Pour in the cooking sauce and heat
  until thickened and bubbly. 7. Mix in the vegetables. 8. Serve over
  rice. Note: As with all Chinese cooking, it is very important to have
  a strong heat
  
  source.  Have your stove on the highest setting, or if possible, cook
  in your backyard on a propane gas stove. This takes care of the
  problem of odors and smoke in your kitchen also.