Ingredients

Serves 2

　　8 ounces top sirloin, cut into 1/4-inch-thick strips

　　3 tablespoons soy sauce

　　1 tablespoon Sherry

　　1 tablespoon brown sugar

　　1 tablespoon oriental sesame oil

　　3 large garlic cloves, minced

　　1 2-inch piece fresh ginger, peeled, minced

　　2 cups broccoli florets

　　1 tablespoon peanut or other vegetable oil

　　2 cups Chinese pea pods, trimmed

　　6 green onions, cut into 1-inch-long pieces

　　1/2 red bell pepper, sliced

　　1 teaspoon cornstarch

　　

Step 1

Combine first 7 ingredients and refrigerate 4 hours or overnight.

　　

Step 2

Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold water to cool.

　　

Step 3

Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just no longer pink, about 2 minutes. Remove beef from wok. Add broccoli, pea pods, green onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute.