Beef and Broccoli Stir Fry

8 ounces top sirloin, cut into 1/4-inch-thick strips
3 tablespoons soy sauce
1 tablespoon Sherry
1 tablespoon packed 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 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 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.
Makes 2 servings. (Recipe may be doubled.)

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