Beef with Broccoli

This is an easy version of Chinese take-out, and requires only a short marinade for the beef!

Marinade:
1 tsp baking soda
2 tsp. sugar
2 T. cornstarch
2 T. low-sodium soy sauce
2 T. water
1/4 c. vegetable oil

2 1/2 to 3 lbs flank steak, sliced across the grain into thin strips ( easiest to slice when partially frozen)

Sauce:
1 c. low-sodium soy sauce
1/4 c. brown sugar
8 cloves garlic, minced
1/4 c. flour
2 T. sherry or white wine

6 T. vegetable oil
4 broccoli crowns, separated into florets


 In small bowl, whisk together the marinade ingredients.
 Put steak strips into large ziploc bag and pour in the marinade. Close bag and put in the refrigerator for at least 1 hour.

In another bowl, combine the sauce ingredients; set aside. In a wok or large saute pan, heat 2 T. of vegetable oil over high heat. Add half the broccoli and saute 3-4 minutes, stirring often. Transfer broccoli to a large bowl. Add 2 more T. of oil and repeat with remaining broccoli.

Reduce heat to medium-high. Carefully add remaining oil. Add half the marinated meat and half the sauce mixture and saute for 3-4 minutes, stirring often until meat is cooked through. Remove to bowl with broccoli and cook remaining meat. Toss together with broccoli and meat in bowl and transfer to serving platter.

 Serves 6-8.