1. First prepare the marinade. Combine sherry, soy sauce, cornstarch and sugar in a medium bowl. Add sliced beef; toss gently. Refrigerate 30 minutes. 2. Heat a 12-inch skillet (or wok) over high heat until very hot. Add 1 teaspoon canola oil coating pan. Add about half the beef. Cook, without stirring, 1 minute. Remove beef from pan (it will still be pink in places). Repeat with 1 teaspoon oil and remaining beef. Cover beef loosely and set aside. Add remaining 1 teaspoon oil to pan. Stir fry green onions, garlic, ginger, mushrooms, and red pepper flakes until just fragrant, about 45 seconds. Add broccoli and 1/4 cup broth to pan, cover and steam 5 to 6 minutes. 3. To prepare sauce, combine all ingredients in a small jar; shake well. 4. When broccoli is crisp-tender, return beef and add sauce. Toss gently, cooking until sauce thickens slightly. ---------------------------------------------------------------------------
Nutrition
Ingredients
