Beef with Broccoli

The original recipe I found for this dish called for snow peas instead of broccoli. The Walmart I usually go to did not have snow peas, so I used broccoli instead.

1.5 lbs flank steak (trim fat and slice very thin against the grain)
1/2 cups of soy sauce
3 tblspoons Sherry or cooking Sherry
2 tblspoons brown sugar
2 tblspoons corn starch
1 tblspoon of fresh minced ginger (I used the powder form)
1 bag of frozen broccoli (or snow peas if you prefer. I also suppose you could use fresh broccoli instead of frozen)
5 whole scallions, cut in half inch pieces
olive oil or peanut oil
crushed red pepper
jasmine or long grain rice (I used long grain, b/c I am not exactly sure what jasmine rice tastes like)
salt to taste (would not recommend using if you use regular soy sauce instead of low sodium)

Prepare rice according to package directions. In a bowl mix soy sauce, brown sugar, sherry, cornstarch, and ginger. Add sliced meat and toss. Set aside. Heat oil in heavy skillet (I recommend using an iron skillet) over high heat. Add broccoli and stir for about 45 seconds. Remove from skillet and set aside. Let your pan get really hot again. Add half the meat mixture (use tongs if you have them b/c the oil is going to pop all over the place when you place it in pan). Spread meat out as you place it in pan. Do not stir meat. You want it to get nice and brown on one side. Add scallions. Turn meat to other side and cook for about 30 seconds. Remove meat and set aside. Let your pan get hot again and add the rest of the meat mixture. When you turn the second half of the meat mixture, add the first half of the meat, the remaining marinade, and broccoli back to the skillet. Stir over high heat for 30 seconds. Taste to see is additional salt is needed. Serve immediately over prepared rice. Enjoy!