For the beef:
2 tsp soy sauce
1/4 tsp sugar
1/4 tsp salt
3/4 lb boneless sirloin, cut across the grain into 1/4 inch thick slices
For the sauce:
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp medium-dry Sherry
1/4 c chicken or beef broth or water
1 tsp sugar
2 tsp Oriental sesame oil
3 tbsp vegetable oil
1 tbsp minced and peeled fresh ginger root
1 tbsp minced garlic
1- 4 inch fresh red chili, seeded and minced (wear rubber gloves) or 1/2 tbsp dried hot red pepper flakes
1 lb broccoli, cut into flowerets and the stems peeled and cut into 1/2 inch thick sticks
cooked rice as an accompaniment
Prepare the beef:
In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes.
Make the sauce while the beef is marinating:
In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil.
Heat a wok or large heavy skillet over high heat until it is hot, add 2 tbsps of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tbsp vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the ginger root, garlic, and chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice.