Hunan beef

Ingredients:

2 cups broccoli florets
2 tablespoons cooking oil
2 teaspoons minced garlic
4 small dried red chilies
1 teaspoon cornstarch dissolved in 2 teaspoons water
Marinade:

2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon Chinese rice wine or dry sherry
3/4 pound flank steak, thinly sliced across the grain

Sauce:

3 tablespoons chinese black vinegar or balsamic vinegar
1 tablespoon soy sauce
1 tablespoon chinese rice wine or dry sherry
2 teaspoons sugar
2 teaspoons chili garlic sauce
1 teaspoon sesame oil

Preparation:

Combine marinade ingredients in a bowl.
Add beef and stir to coat.
Let stand for 10 minutes.
Combine sauce ingredients in a bowl.
Place broccoli in a large pot with 1 inch of boiling water.
Boil until tender-crisp, 2 to 3 minutes. Drain.
Place a wok over high heat until hot.
Add oil, swirling to coat sides.
Add garlic and chilies and cook, stirring, until fragrant, about 10 seconds.
Add beef and stir-fry until no longer pink, 1 1/2 to 2 minutes.
Add broccoli and sauce to wok. Bring to a boil.
Add cornstarch solution and cook, stirring, until sauce boils and thickens.