MARINADE

1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
1/2 teaspoon cooking oil
1 teaspoon dry sherry
black pepper to taste
SAUCE

2 tablespoons oyster sauce
1 teaspoon dry sherry
1 tablespoon soy sauce
1/4 cup chicken broth
1 teaspoon cornstarch
BEEF AND BROCCOLI

1lb flank steak
3/4lb broccoli florets
2 tablespoons high-heat cooking oil
2 cloves garlic, minced

1 1/2 teaspoons soy sauce 1 teaspoon cornstarch 1/2 teaspoon cooking oil 1 teaspoon dry sherry 2 tablespoons oyster sauce 1 teaspoon dry sherry 1 tablespoon soy sauce 1/4 cup chicken broth 1 teaspoon cornstarch 1 lb flank steak 3/4 lb broccoli florets 2 tablespoons high-heat cooking oil 2 cloves garlic, minced

In a bow, combine the ingredients of the marinade. Ad the beef, and let marinate for 10 minutes at room temperature.
In a small bowl, mix together the ingredients for the sauce and set aside.
Cook the broccoli in a small pot of boiling, salted water for 2 minutes then drain thoroughly.
Heat a large wok or skillet on high heat (don't use a non-stick skillet, or at the very least don't use a teflon coated skillet due to the high heat used in this recipe) until a drop of water sizzles and instantly evaporates on the surface of the pan.
Add the oil and swirl to coat. Immediately add the beef and spread out all over the surface of the wok or pan in a single layer, and allow to fry undisturbed for 1 minute. Flip the beef slices over, then add the garlic to the pan to fry for an additional 30 seconds. Pour in the sauce, add the broccoli and bring to a boil. Cook and stir until the sauce thickens (about 30 to 45 seconds). Serve hot over rice.
Enjoy!