Beef and Broccoli
  • 1/4 cup soy sauce
  • 1/4 cup dry sherry
  • 1 tblsp orange-flavored honey
  • 1 tblsp (packed) chopped garlic
  • 1 lb flank steak, cut diagonally across grain into thin strips
  • 1 large head broccoli, cut into florets
  • 2 tblsp vegetable oil
  • 1 tblsp cornstarch
  • Cooked white rice
  • Whisk first 4 ingredients in large bowl. Add meat; toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours.
  • Blanch broccoli in large pot of boiling salted water 2 minutes. Drain. Rinse under cold water; drain well.
  • Heat oil in heavy large wok or skillet over high heat.
  • Drain meat well, reserving marinade. Add cornstarch to reserved marinade and mix until smooth; set aside.
  • Add meat to wok and stir-fry until almost cooked through, about 2 minutes.
  • Add broccoli and stir-fry until crisp-tender, about 2 minutes.
  • Add reserved marinade mixture and boil until sauce thickens and coats meat and broccoli, stirring constantly, about 2 minutes.
  • Season to taste with salt and pepper. Serve over rice.