Beef And Broccoli Stir-Fry

• 8 ounces top sirloin, cut into 1/4-inch-thick strips
• 3 tablespoons soy sauce
• 1 tablespoon Sherry
• 1 tablespoon brown sugar
• 1 tablespoon oriental sesame oil
• 3 large garlic cloves, minced
• 1 2-inch piece fresh ginger, peeled, minced
• 2 cups broccoli florets
• 1 tablespoon peanut or other vegetable oil
• 2 cups Chinese pea pods, trimmed
• 6 green onions, cut into 1-inch-long pieces
• 1/2 red bell pepper, sliced
• 1 teaspoon cornstarch

1. Combine first 7 ingredients and refrigerate 4 hours or overnight.
2. Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold water to cool.
3. Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just no longer pink, about 2 minutes. Remove beef from wok. Add broccoli, pea pods, green onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes. Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute.

sirloin, soy sauce, sherry, brown sugar, sesame oil, garlic, fresh ginger, broccoli florets, peanut, chinese pea pods, green onions, red bell pepper, cornstarch

Taken from www.epicurious.com/recipes/food/views/beef-and-broccoli-stir-fry-23 (may not work)