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This stir-fried recipe does not use a lot of oil and does not have a heavy
sauce. When stir-frying, it is recommended that you remove each ingredient
from the wok once it is stir-fried in order to preserve the high heat in
the wok.
Slice beef across the grain in thin strips. Set aside. In bowl, combine cornstarch, sherry and soy sauce. Add beef to cornstarch mixture and blend well. At this point you could refrigerate the beef overnight, if desired.
Heat oil in wok over high heat. Add half the beef, stir fry for one minutes; remove and set aside. Stir-fry the rest of the beef; remove. Add onion and garlic, stir fry for one minute; remove and set aside. Add broccoli florets and stir-fry until crisp tender (do not overcook!). To prevent the broccoli from scorching, add a little bit of water to the wok while stir-frying. Return beef and onions and mix well with the broccoli. Yields enough for four.
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