Stir-Fried Beef with Broccoli and Peppers

Marinade

1 tablespoon dry sherry

1 teaspoon soy sauce

1 teaspoon sugar

½ teaspoon black pepper, freshly ground

1 tablespoon cornstarch

1 teaspoon sesame oil

12 ounces beef sirloin steak, sliced across the grain in ⅛-inch thick strips, 2 inches long

Sauce

3 tablespoons chicken broth

2 tablespoons low-salt soy sauce

2 tablespoons hoisin sauce

2 tablespoons oyster sauce

2 tablespoons ketchup

1 tablespoon dry sherry

1½ tablespoons cornstarch

3½ tablespoons peanut oil, divided

2-3 cups broccoli florets

2 tablespoons chicken broth

2 medium red bell peppers, cut in 1-inch squares

1 medium yellow onion, quartered

2 cloves garlic, minced

For marinade: In small bowl, combine sherry, soy sauce, sugar, pepper, cornstarch and sesame oil. Pour over beef and set aside for 15 minutes.

For the sauce: In a medium bowl, combine chicken broth, soy sauce, hoisin and oyster sauces, ketchup, sherry and cornstarch. Stir until cornstarch is dissolved; set aside.

Place wok or large frying pan over high heat until very hot. Add 1½ tablespoons peanut oil and heat until smoking. Add broccoli and stir fry uncovered for 1 minute. Add chicken broth, cover tightly and cook 2 to 3 minutes more, stirring occasionally. Transfer to covered bowl.

When pan is smoking again add ½ tablespoon oil, the red peppers and onions; stir-fry uncovered for 2 minutes; transfer to covered bowl.

When pan is smoking again add remaining 1½ tablespoons oil. Add garlic and stir-fry very briefly; add steak and stir fry up to 2 minutes, until lightly browned. You may need to do this in two batches.

Return vegetables to pan and toss once. Stir sauce and add to pan, pouring around sides. Turn ingredients to coat. Allow sauce to boil and thicken, about 1 minute. Serve over steamed rice or noodles.

Serves four.

Cook's note: I use rare, charcoal-grilled steak if possible, for more flavor. Just stir-fry it briefly.