Chinese Beef With Broccoli
1 lb beef sliced into 2"x1"x¼" pieces. (This is much easier if the beef is partially frozen)
1 large head of broccoli: cut off flowerets, peel stem and cut either into coin shaped rounds or 2"x½" pieces
1 large onion quartered and thinly sliced
3 plum tomatos, quartered lengthwise
Marinade: 3 tbs soy sauce, 2 tbs water, 1 tbs corn starch
Sauce: 1 tbs sugar, 3 tbs dry sherry, 1 tbs corn starch, 1½ tbs oyster sauce
1 tsp ground ginger
2 minced garlic cloves
3 cups cooked rice
Marinate beef for ½ hour. Drop cut up broccoli into boiling water. Cook 1 minute and drain. Heat wok until very hot, add oil, garlic, and ginger. Stir fry the beef until it turns color then add onion and tomatos. Add broccoli. Stir until mixed. Add sauce and any marinade that may be left. Stir until all is nicely glazed. Serve over rice
OPTIONS: a) seeded zucchini or asparagus can be substituted for the broccoli; b) chicken cutlets or pork cutlets can be substituted for the beef.