Stir-Fried Broccoli with Beef

With sharp knife, cut beef across the grain into slices about 3 inches long and 1/4 inch thick. In bowl, combine beef, soy sauce, 1 tablespoon oil, 1 teaspoon cornstarch, and 1/2 teaspoon sugar; set aside to marinate 15 minutes.

Meanwhile, with paring knife, cut a thin slice off the bottom of each broccoli stalk and discard the dried end. Remove any leaves and, from cut end, pull thick, fibrous skin upward toward flowerets to remove. Cut broccoli flowerets off stalks into 2 1/2-inch lengths. Split broccoli flowerets lengthwise into thinner pieces if stalks are thicker than 1/2 inch. Cut remaining peeled stalks diagonally into thin slices. Cut mushroom caps into 1/4-inch-thick slices. Cut onions into 1-inch lengths; set vegetables aside.

In cup, combine 1/2 cup water, the remaining 1 tablespoon cornstarch and 1 teaspoon sugar, the sherry, oyster sauce, sesame oil, and salt; set aside.

Just before serving, heat wok or large skillet over high heat until hot. Add 1 tablespoon oil and swirl it around to coat bottom of wok. Add ginger and, with slotted spoon, stir-fry 15 seconds. Add slices of broccoli stalks and stir-fry 2 minutes. Add remaining 1/2 cup water and place broccoli flowerets on top of stalks. Cover and reduce heat to simmer broccoli until crisp-tender -- about 3 minutes. Transfer broccoli and ginger with any remaining water to medium-size bowl.

Reheat wok over high heat. Add remaining 1 tablespoon oil and half of the marinated beef. Stir-fry beef until lightly browned on all sides. Remove beef to bowl with broccoli. Add remaining beef and stir-fry until browned. Remove to bowl. Set aside.

Add garlic and green onions to wok; restir cornstarch mixture and pour into wok. Cook until thickened and bubbly. Return beef-and-broccoli mixture to wok; stir-fry until coated with sauce. Transfer to serving dish and serve immediately.

*Note: Oyster-flavored sauce is available in the ethnic food section of the supermarket and in Asian markets.