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

Sauce:

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.