Spicy beef and broccoli stir-fry recipe

Ingredients

• 3 Tbsp dry sherry
• 3 Tbsp soy sauce
• 4 large garlic cloves, minced
• 1 tsp Asian (dark) sesame oil
• ¼ tsp red pepper flakes
• ½ pound beef tenderloin, trimmed and cut into strips
• 1 tsp cornstarch
• 2 tsp canola oil
• 4 cups broccoli florets
• 2 cups hot, cooked brown rice

1. Stir together sherry, soy sauce, garlic, sesame oil, and pepper flakes in a one- cup measuring cup. Transfer ¼ cup of the mixture to a large zip-close plastic bag.
2. Add beef. Squeeze out air and seal bag; turn over to coat beef. Refrigerate, turning bag, for at least 1 hour or up to 2 hours.
3. Add cornstarch and enough water to soy sauce mixture in the cup to bring the volume to ⅓ cup; stir mixture until smooth.
4. Heat a large skillet over high heat until a drop of water sizzles in the pan; add canola oil and swirl to coat pan. Add beef and stir-fry for 2 minutes. Transfer beef to a plate. Add broccoli to wok; stir-fry 3 minutes, then cover and cook 1 minute. Restir cornstarch mixture; add it to the wok along with the beef. Stir-fry until sauce bubbles and thickens, about 2 minutes. Serve with rice.