Beef with Broccoli

This recipe is from the cookbook Worldwide Cookbook.

500g (1 lb) Fillet of beef, thinly sliced with the grain
3 tbsp soy sauce
1 tbsp rice wine or sherry
2 1/2 cm (1 in) piece fresh root ginger, peeled and chopped
1/4 cup oil
500g (1 lb) broccoli, broken into florets
3/8 cup beef stock
1 tbsp vegetable fat
2 tsp cornflour (cornstarch) blended with 4 tbsp water

1) Put the beef strips into a shallow bowl. Combine the soy sauce, wine or sherry, ginger and 1 tbsp oil together, then pour over the strips, basting to coat them thoroughly. Set aside to marinate for 15 minutes, stirring and basting occasionally. Meanwhile, cut the broccoli into bite-sized pieces.

2) Heat the remaining oil in a wok or frying pan. Add the beef mixture and stir-fry for 1 and a half minutes. Using a slotted spoon, transfer the beef strips to a plate. Add the stock to the pan and bring to the boil. Add the broccoli and cook for 1 minute, stirring constantly. Reduce the heat to low, cover and simmer the mixture for 4 minutes. Using the slotted spoon transfer the broccoli to a warmed serving dish. Keep hot.

3) Add the vegetable fat to the pan and melt it. Return the beef strips to the pan and stir-fry 30 seconds. Add the cornflour mixture and stir-fry for 1 minute, or until the sauce becomes translucent. Remove from heat.

4) Arrange the beef strips over the broccoli, then pour over the sauce.