This is from rec.food.recipes. Serve over chopped cooked cauli instead
of rice.

Beef and Broccoli Stir-Fry

The key to success with any type of stir-fry, is to have the ingredients
prepped and ready before the cooking begins. Don t overcook the
vegetables
as they will become more tender when the dish is reheated in the
microwave.

Makes 4 servings

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 (or 1 teaspoon ginger
powder)
2 cups broccoli florets
1 tablespoon peanut or 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 beef with next 6 ingredients to make marinade. 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 browned, 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.
Serve over bed of instant rice.


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Vicki