Hunan Beef

2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water
Marinade:
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain
Sauce:
3 tablespoons Chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil

Combine marinade ingredients in a bowl. Add beef and stir to coat. Let
stand for 10 minutes. Combine sauce ingredients in a bowl. Place broccoli
in a large pot with 1 inch of boiling water. Boil until tender-crisp, 2 to
3 minutes; drain. Place a wok over high heat until hot. Add oil, swirling
to coat sides. Add garlic and chilies and cook, stirring, until fragrant,
about 10 seconds. Add beef and stir-fry until no longer pink, 1 1/2 to 2
minutes. Add broccoli and sauce to wok; bring to a boil. Add cornstarch
solution and cook, stirring, until sauce boils and thickens.

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