Beef stir-fry

I've been on an asian kick lately trying variety of different recipes. My hubby love stir fries and beef so that is what brings us to this one. This recipe was adapted from Gourmet magazine, October 1990 issue. The only changes I've made were to substitute the flank steak (one of my favorite cuts of beef) for siriloin and I've added variety of different veggies to it. Here is the recipe:

For the beef

* 2 teaspoons soy sauce
* 1/4 teaspoon sugar
* 1/4 teaspoon salt
* 3/4 pound of flank steak cut across the grain into 1/4-inch-thick slices


For the sauce

* 1 tablespoon cornstarch
* 1 tablespoon soy sauce
* 1 tablespoon medium-dry Sherry or Scotch
* 1/4 cup chicken or beef broth or water
* 1 teaspoon sugar
* 2 teaspoons Oriental sesame oil


* 3 tablespoons vegetable oil
* 1 tablespoon minced peeled fresh gingerroot
* 1 tablespoon minced garlic
* a 4-inch fresh red chili, seeded and minced (wear rubber gloves) or 1/2 tablespoon dried hot red pepper flakes
* 1 pound broccoli, cut into flowerets and the stems peeled and cut into 1/2-inch-thick
* 2 bell peppers different colors

Prepare the beef:

In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes.


Make the sauce while the beef is marinating:

In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil.

Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, and the chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Add bell peppers and stir fry couple of minutes. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice.