Hibachi Beef & Broccoli

This recipe is from my roommate in college. She was from Hawaii and of Japanese descent. This beef and broccoli is in the Japanese style, dark and flavorful with just the lightest coating of slightly sticky sauce. If you prefer the Chinese style with lots of mild, creamy gravy, try Chinese Beef With Broccoli, by Pneuma.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ounces beef (I use round steak)
• 8  ounces broccoli
• 3  tablespoons  salad oil
• 1  slice gingerroot
• 3  drops  sesame oil

• MARINADE FOR BEEF

• 1 1⁄2 tablespoons soy sauce (Japanese soy sauce)
• 1  tablespoon white wine
• 1  teaspoon cornstarch
• 1⁄2 teaspoon sugar

• FINISHING TOUCH

• 1  tablespoon water
• 1  teaspoon cornstarch
• 1⁄2 tablespoon soy sauce

Directions

1. Cut beef into thin slices 2" x 1/2" and soak in marinade for 10-15 minutes at room temperature.
2. Cut up broccoli in flowerettes and stem into thin pieces.
3. Heat wok(or skillet) to med high temperature Add 1 T oil. Place slice of ginger in oil and cook until browned; flavor is now in oil; ginger can be removed.
4. Add broccoli immediately and stir fry 1-2 minutes.
5. When broccoli is 3/4 done, remove from pan and set aside in warm place.
6. Heat wok again, add 2 T oil and stir fry beef.
7. When beef is 3/4 done, add broccoli, any leftover marinade.
8. Add the finishing touch ingredients.
9. Stir this mixture into beef and broccoli and cook until gravy thickens.
10. Add a few drops of sesame oil and serve.