Beef and Broccoli This Chinese American dish is made with Western Broccoli. If you can find Chinese Broccoli, substitute it for a fabulous variation. 1 lb beef Peanut oil (1/2 cup + 2 tbls) Marinade 1 1/2 tbls rice wine vinegar 1 tsp sugar 1 tsp soy sauce 2 tbls water 1 tbl cornstarch Stir Fry 1 lb fresh broccoli (Optional: 3 medium Shitake mushrooms, thinly sliced) 1 tbl finely chopped onion 2 tsp minced garlic 1 tsp minced fresh ginger 1/2 tsp beef bouillon powder 1/2 tsp sugar 1/2 cup water Finishing steps 2 tbls oyster sauce 1/2 tsp sesame oil 1 tbl cornstarch dissolved in 3 tbls water 1. Slice beef across the grain into thin (1/8") slices.      Add marinade, mix well.      Marinate at least 15 minute or up to 2 hours. 2. While the meat is marinating, prepare all other ingredients.      Broccoli florets should be broken up into bite size pieces      and stalk sliced into similar size. 3. Heat wok, add 1/2 cup peanut oil, heat oil to about 325ºF 4. Fry beef in batches so as not to crowd the wok      Remove meat as soon as it cooks through. Do not brown.      Set meat aside, adding more as room becomes available in wok.      All of the meat should only take a few minutes to finish. 5. Drain oil from wok, clean out wok with water and wok brush. 6. Heat wok, add 2 tbls peanut oil 7. Add onion, stir fry until golden      Add garlic and ginger, stir fry about 20 seconds. 8. Add broccoli, (and optional mushrooms), stir fry briefly. 9. Add beef bouillion, sugar and water, mix well.      Bring to boil, cover, simmer 2-3 minutes      Broccoli should be bright green but still crisp. 10. Add cooked meat and oyster sauce, stir,      lower heat, cover, simmer for 2 minutes. 11. Add sesame oil, stir.      Push meat and broccoli up sides of wok forming a well in the middle.      Add cornstarch dissolved in water. Boil gently about 30 seconds      until liquid thickens and is no longer white colored. 12. Mix everything with thickened sauce, serve immediately.