This popular menu classic is even better when made at home.

　　Variation: For a vegetarian entrée, use one 12-ounce package of firm or extra-firm tofu in place of the beef. Cut the tofu into 3/4-inch cubes and marinate as if using beef. Pork or chicken would also work for this recipe.

　　

Ingredients

Makes 4 servings

　　1 pound flank steak

　　3 tablespoons water

　　7 tablespoons vegetable oil

　　4 tablespoons soy sauce

　　8 teaspoons cornstarch

　　6 tablespoons plus 1 cup canned low-salt chicken broth

　　1/4 white wine

　　2 tablespoons oyster sauce

　　4 teaspoons oriental sesame oil

　　1/2 teaspoon sugar

　　6 quarter-size slices peeled fresh ginger, minced

　　2 pounds broccoli, cut into florets (stems discarded)

　　1 pound mushrooms, sliced

　　rice

　　

Step 1

Cut steak with grain into 2-inch-wide pieces, then slice thinly across grain. Combine 3 tablespoons water, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, and 2 teaspoons cornstarch in large bowl. Add steak and stir to coat. Refrigerate at least 30 minutes.

　　

Step 2

Combine 6 tablespoons broth, remaining 2 tablespoons soy sauce, and 6 teaspoons cornstarch, wine, and next 3 ingredients in small bowl, stirring to dissolve cornstarch completely.

　　

Step 3

Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add steak with marinade and stir-fry until no longer pink, about 2 minutes. Transfer to platter. Add 2 tablespoons vegetable oil to wok. Add ginger and stir until aromatic, about 30 seconds. Add broccoli and stir-fry 1 minute. Add 1 cup broth. Cover, reduce heat and simmer 2 1/2 minutes. Transfer broccoli to bowl. Add 1 tablespoon vegetable oil to wok. Add mushrooms; cook 2 minutes. Return steak and broccoli to wok. Stir sauce, add to wok and stir until sauce thickens, about 30 seconds. Transfer mixture to platter. Serve immediately with steamed rice.

　　Bon Appétit Every-Night CookingCrown Publishing Group