Quick Stir-Fried Beef & Chinese Broccoli

• 1 lb. (450 g) beef flank steak, cut across the grain into thin strips
• 1/2 tsp. baking soda
• 1/2 tsp. sugar
• 1/4 cup cold water
• 1/4 cup Chinese Shao Hsing rice cooking wine, divided
• 2 Tbsp. reduced-sodium soy sauce
• 2 Tbsp. potato starch
• 3 Tbsp. oil, divided
• 1 lb. (450 g) Chinese broccoli, trimmed
• 1 Tbsp. finely chopped gingerroot
• 1/4 cup Kraft Original BBQ Sauce
• 3 green onions, cut diagonally into thin slices

1. Place meat in medium bowl.
2. Add baking soda, sugar, water, 2 Tbsp.
3. wine and soy sauce; mix well.
4. Sprinkle with potato starch; stir.
5. Refrigerate 20 min.
6. Heat 1 Tbsp.
7. oil in wok or large skillet on medium heat.
8. Add broccoli; stir-fry 8 to 9 min.
9. or until crisp-tender.
10. Spoon around edge of serving plate; cover to keep warm.
11. Add remaining oil to wok; heat on high heat.
12. Add meat mixture; stir-fry 1 to 2 min.
13. or until meat is done.
14. Stir in ginger; stir-fry 30 sec.
15. Add barbecue sauce and remaining wine; stir-fry 1 to 2 min.
16. or until sauce is thickened.
17. Spoon onto centre of plate; top with onions.

baking soda, sugar, cold water, hsing rice cooking wine, soy sauce, potato starch, oil, chinese broccoli, gingerroot, green onions

Taken from www.kraftrecipes.com/recipes/quick-stir-fried-beef-chinese-broccoli-127893.aspx (may not work)