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
Combine first 7 ingredients and refrigerate 4 hours or overnight. Cook broccoli in small pot of boiling salted water until almost crisp tender, about 2 minutes; drain. Rinse under cold water to cool. 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. Serves 2.
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