From: The best of Cooking with Kids pg
1 lb of beef flank steaks or sirloin cut into 1/4 inch thick strips
1/3 cup of soy sauce
3 Tablespoons of Chinese cooking wine or dry sherry
3 Tablespoons of Asian sesame oil
2 Tablespoons of light brown sugar
2 cloves garlic, minced
1 Tablespoon of fresh ginger root, minced
6 cups of broccoli florets
2 Tablespoons of vegetable oil
6 green onions cut into 1 inch pieces
1 sweet red pepper diced
1/3 cup of chicken broth
2 teaspoons of cornstarch
1 - In a bowl, combine the steak, soy sauce, sherry, sesame oil, brown sugar, garlic and ginger. Cover and refrigerate at least one hour or overnight.
2 - Place broccoli in a steamer basket over boiling water. Cover and steam for 2 minutes or just until the broccoli turns bright green. Remove from heat and rinse under cold water to stop any further cooking.
3 - Drain the beef completely, reserving the marinade. Heat oil in wok or large skillet over high. Add the beef strips and stir-fry just until the meat is no longer pink about 1 to 2 minutes. Remove from the pan. Add broccoli, green onions and red peppers, and continues stir-frying until vegetables are just tender-crips, about 2 to 3 minutes
4 - Stir the chicken broth and cornstarch into the reserved marinade and add to the vegetables in the pan. Cook stirring constantly until the sauce comes to a simmer and begins to thicken - 1 to 2 minutes. Return the beef strips to the wok and cook, stirring for one minute or just until heated through and coated with sauce. Remove from heat and serve immediately with steam rice or noodles.
Miranda's Mix Ups: No red peppers for us. And I believe I found something else to use instead of Chinese cooking wine or dry sherry. I'm not 100% sure what it was but I'm pretty sure I used something different.