This is classic Chinese cooking. It's quick, tasty, and good for you. This has been a standard meal in our house for a long time now.

Rick Carlton

15 min. preparation, 5 min. cooking, for 4

1 lb partially frozen flank steak (round, chuck, or other thin steaks can also be used)

4 tbsp soy sauce

1 tbsp corn starch

1 tbsp rice wine or dry Sherry

1 tsp sugar

4 cups rice

8 oz fresh broccoli (2 stalks, although you can stretch 1 stalk if you add green peppers)

1" piece ginger root

2-3 small carrots salt and pepper

4 tbsp oil (olive or sesame)

1. Trim all fat and cut partially frozen flank steak WITH the grain of the steak into 3" pieces, then use large sharp knife (cleaver if possible) to thin slice steak ACROSS the grain.

(slice at a 45 degree angle from top of steak to cutting board)

(partially frozen steak permits thinner slices to be cut)

2. Combine steak slices with soy sauce, corn starch, sherry, and sugar in bowl and leave until meat defrosts. (about 5 min.)

3. Prepare rice, cover, and set aside.

4. Trim florets from stalks of broccoli and cut into small pieces.

5. Peel broccli stalks and cut into thin diagonal slices.

6. Cut peel from ginger root and slice into shreds.

7. Julienne carrots into 1/8" pieces.

8. Heat wok (or skillet) with 2 tbsp oil, add carrots, broccoli, salt, and pepper and stir fry until broccoli is dark green but no longer than 2-3 min.

9. Remove carrots and broccoli and set aside.

10. Add 2 tbsp oil to wok (or skillet), ginger, and beef and stir fry for 2-3 min.

11. Add carrots and broccoli and mix well for 1-2 min. and serve on 1 cup rice per person .

HINT: You can glaze the dish by adding 1/2 cup beef broth to the wok during the final stir fry. It usually needs thickening with corn starch slaked in cold water (add the water to the corn starch in a separate bowl while stirring and then drizzle it into the hot wok while stirring as necessary).

This page was updated on 4-14-98. If you have queries or comments, email rcarlton@arkansas.net