• 1 lb. flank steak or sirloin tip, thinly sliced
• 2-3 tbsp. light soy sauce
• 2 tbsp. sherry
• 2 tsp. sugar (optional)
• 2 tsp. cornstarch
• 1/2 tsp. black pepper
• 1-2 tsp. fresh lemon juice
• 3-4 large slices of fresh ginger root
• 2-3 garlic cloves, minced
• 2 green onions, chopped
• 4 cups of broccoli florets
• 1 red pepper, cut into strips
• 2 tbsp. canola oil, divided
• salt to taste
• I also added snow peas and water chestnuts

Combine the beef with the first 7 ingredients; set aside.  Microwave or steam the broccoli florets in a little water for 2 to 3 minutes  or to your taste; set aside.  This technique assures that the broccoli cooks evenly.

Heat a skillet with the ginger slices and then add 1 tbsp. oil over high heat for a minute with the cover on.   This is different as I always grate or mince my ginger and add to a recipe, this chef uses ginger slices instead.   Swirl to coat the pan and add the green onions and garlic for 1 minute; stir in red pepper.  Remove and discard the ginger slices.

Stir-fry the beef mixture until the color turns.  Add the onions, peppers and garlic back to the skillet; add the broccoli florets and combine.