1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 pound flank steak, sliced against grain 1/8 inch thick
3 tablespoons vegetable oil
10 ounces fresh broccoli florets, cut into bite size pieces
3 garlic cloves, chopped
3 tablespoons soy sauce
1/3 cup water
Toss together cornstarch, salt, pepper, and beef in a bowl until meat is coated.
Heat 2 tablespoons oil in wok over moderately high heat until hot but not smoking, then stir-fry beef until just cooked through, about 1 minute.
Transfer with a slotted spoon to another bowl and keep warm, loosely covered with foil.
Add remaining tablespoon oil to wok along with broccoli and garlic and stir-fry over moderately high heat until broccoli is just tender and garlic is pale golden, about 2 minutes.
Add soy sauce and water and bring to a boil.
Return meat to skillet and cook, stirring, until sauce is thickened, about 2 minutes.
Gourmet magazine May 2007