Recipe: Beef and Broccoli Stir-Fry (using honey and orange peel, Chinese)

BEEF AND BROCCOLI STIR-FRY

1 lb flank steak, cut diagonally across grain into thin strips
FOR THE MARINADE:
1/4 cup soy sauce
1/4 cup dry sherry
1 tbsp honey
1 tbsp chopped garlic (packed)
2 tsp grated orange peel
FOR THE STIR FRY:
1 large head broccoli, cut into florets
2 tbsp vegetable oil
1 tbsp cornstarch
salt and pepper (to taste)
Cooked white rice (for serving)

Whisk the ingredients for the marinade together in large bowl. Add meat; toss to coat. Cover and refrigerate at least 1 hour and up to 4 hours.

WHEN READY TO COOK:
Blanch broccoli in large pot of boiling salted water 2 minutes. Drain. Rinse under cold water; drain well.

Heat oil in heavy large wok or skillet over high heat. Drain meat well, reserving marinade. Add cornstarch to reserved marinade and mix until smooth; set aside.

Add meat to wok and stir-fry until almost cooked through, about 2 minutes. Add broccoli and stir-fry until crisp-tender, about 2 minutes.

Add reserved marinade mixture and boil until sauce thickens and coats meat and broccoli, stirring constantly, about 2 minutes. Season to taste with salt and pepper.

Serve over rice.

Makes 4 servings
Source: Bon Appetit Tastes of the World: China