A combination of ginger and water chestnuts gives this beef stir-fry a distinctly Far Eastern flavor. It goes well with steamed rice or Chinese noodles
½ cup plus 1 tablespoon reduced-sodium soy sauce
1½ tablespoons cornstarch
4 ½ tablespoons honey
1½ tablespoons dry sherry
1 ½ inch -thick boneless beef sirloin steak (about 1 pound)
3 tablespoons vegetable oil
1 tablespoon slivered fresh ginger
4 cups broccoli florets
½ cup water
1 can (8 ounces) sliced water chestnuts or bamboo shoots, drained
1/3 cup sliced green onions
Salt to taste
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In a cup, combine soy sauce, cornstarch, honey, and sherry. Trim and discard any excess fat from steak. Cut the beef lengthwise into 2 strips, then crosswise into 2 strips., then crosswise into ½ inch -thick slices.
Use a wok or 5 -quart Dutch oven, heat oil over high heat. Add ginger and stir-fry for 1 minute. Add the beef slices and stir fry until they are well browned, about 3 minutes. With a slotted spoon, move the beef and ginger to a bowl and put aside.
Reduce the heat to moderate. Add broccoli and water to the wok. Cover and cook, until the broccoli is crispy-tender, about 3 minutes. Add water chestnuts, green onions, and the soy sauce mixture to the broccoli; cook to a boil. While cooking, stir, until the mixture I thickened, about 2 minutes.
Return the beef and any accumulated juices to the broccoli mixture; stir to combine. Season with salt. if desired, Summer!!
SUMMER CHEF
