Broccoli Beef (or Chicken)

This is a recipe David found on www.yancancook.com that he has modified to our liking.  It's one of my favorites.

Ingredients:
4 tsps dry sherry or Chinese rice wine
2 tsps soy sauce
2 tsps cornstarch
1 tsp minced fresh ginger
1 lb flank steak or chicken, thinly sliced across the grain
1/2 cup chicken stock
4 tbsps oyster sauce
2 tbsps Chinese rice wine or dry cherry
2 tbsps dark soy sauce
2 crowns broccoli, separated into florets
1/2 cup thinly sliced carrots
2 tbsps vegetable oil
2 tsps chopped garlic
1 tsps cornstarch dissolved in 4 tsps of water

Cooking:
Marinate the beef (or chicken):  Stir in the rice wine, soy sauce cornstarch, and ginger together in a medium bowl until the cornstarch is dissolved.  Stir the beef (or chicken) in the marinade until coated.  Let stand for 10 minutes.

Prepare the sauce:  stir the chicken stock, oyster sauce, rice wine and soy sauce together in a bowl.

Cook the broccoli and carrots together in a small pot of boiling water until tender-crisp, about 2 minutes.  Drain thoroughly.

Heat a wok over high heat until hot.  Add the oil and swirl to coat the sides.  Add the garlic and cook until fragrant, about 30 seconds.  Add the beef (or chicken) and stir-fry until no longer pink, about 2 minutes.  Add the sauce, broccoli and carrots, and bring to a boil.  Pour in the dissolved cornstarch and cook, stirring until the sauce boils and thickens, 30 seconds to a 1 minute.

Enjoy!  Makes about 4 servings.

~Emily