1 lb. steak
2 cloves garlic
1 tsp. ginger
1/2 tsp. chili powder
1 tsp. Chinese Five-Spice
4 Tbsp. soy sauce
2 Tbsp. vegetable oil
1 Tbsp. cornstarch
3 c. broccoli
1/4 c. chicken broth
Freeze steak at least briefly, or only partially defrost it - it will be easier to slice the steak very thinly. Slice steak into slices 1/4 inch thick, bite-sized. Place the sliced beef into a bowl.
Chop two cloves garlic. Combine garlic with ginger, chili powder, five-spice, soy sauce and 1 Tbsp. vegetable oil.
Pour soy sauce mixture over beef, toss to combine. Let stand fifteen minutes, while you prepare the broccoli.
In a small bowl, prepare a "slurry" - cornstarch combined with enough water to make a thick liquid.
Chop broccoli into florets. Set aside.
Heat 1-2 Tbsp. vegetable oil in a wok or electric skillet over high heat. Add beef to skillet. Stirfry, until done, about five to ten minutes. When beef is almost done, add cornstarch slurry. Stir to coat. Remove from skillet and set aside. Cover to keep warm.
Add broccoli to skillet. Stirfry two minutes, then add chicken broth. Cover, let cook five minutes.
Arrange broccoli and beef together in serving dish. Serve with rice.
Submitted by Gretchen Grant Contributed on: and modified on Saturday August 19th, 2006