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3 TBLS dry sherry
3 TBLS soy sauce
4 Large garlic cloves
1 tps Asian (dark) sesame oil
1/4 tsp red pepper flakes
1/2 pound beef tenderloin, trimmed and cut into strips
1 tsp cornstarch
2 tsp canola oil ( I used olive oil)
4 cups Broccoli florets
2 cups hot cooked brown rice
1 stir together sherry, soy sauce, garlic, sesame oil and pepper flakes in 1 cup glass measure. Transfer 1/4 cup of mixture to a large ziplock bag; add beef. Squeeze out air and close. Refrigerate, turning to coat, at least 1 hour or up to 2 hours.
2 Add cornstarch and enough water to remaining mixture to equal 1/3 cup. Stir until smooth.
3 Heat wok over high until pan sizzles with drop of water; add canola oil to cost bottom of wok. Add beef and stir fry until no longer pink, about 2 minutes. Transfer beef to plate. Add broccoli to wok; stir fry 3 minutes, then cover and cook 1 minute. Restored cornstarch mixture; add to wok along with beef. Stir fry until sauce bubbles and thickens about 2 minutes. Serve with rice.
Serves 6
1/6 of the stir fry, and 1/3 cup of rice
5 point plus
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1st Keep
 gentsc
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