Hunan Beef

Ingredients :
2 cups broccoli florets
2 tb cooking oil
2 tsp minced garlic
4 small dried red chilies
1 tsp cornstarch dissolved in
2 tsp water Marinade
2 tsp soy sauce
2 tsp cornstarch
1 tb Chinese rice wine or dry sherry
¾ pound flank steak, thinly sliced across the grain
3 tb Chinese black vinegar or balsamic vinegar
1 tb soy sauce
1 tb Chinese rice wine or dry sherry
2 tsp sugar
2 tsp chili garlic sauce
1 tsp sesame oil

Direction :
Combine marinade ingredients in a bowl. Add beef and stir to coat. Let stand for 10 minutes.
Combine sauce ingredients in a bowl.
Place broccoli in a large pot with 1 inch of boiling water. Boil until tender−crisp, 2 to 3 minutes; drain. 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 ½  to 2 minutes. Add broccoli and sauce to wok; bring to a boil. Add cornstarch solution and cook, stirring, until sauce boils and thickens.


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