This recipe can be switched up to meet your needs. You can use chicken, shrimp or scallops and change the veggies to whatever you have in the fridge. The prep time includes one hour of marinating time.
Make a marinade out of 1 egg yolk, 1 Tbs. cornstarch, and 1 Tbs. rice wine by whisking together. Slice the steak against the grain in thin strips, season with salt and pepper and coat well in the marinade. Put in the fridge for 1 hour.
Make the sauce out of 1/2 cup chicken broth, 1 Tbs. cornstarch, 2 Tbs. soy sauce, 2 Tbs. rice wine or sherry, 1/2 teaspoons sesame oil, 2 teaspoons sambal olek, 2 Tbs. soy sauce and 1 Tbs. sugar.
Heat 1/2 Tbs. oil in a wok or deep skillet over Med-Hi heat. Drain any excess marinade from the steak. Put in the wok and cook until lightly browned, 1 minute or so.
Remove the steak from the wok and set aside.
Add enough water to the wok to equal about 1 Tbs. Add the ginger and garlic and stir for about 30 seconds.
Add the onion mushrooms and broccoli, stir, cover and cook for 2 minutes. Add the red pepper, stir and cook 2 minutes uncovered.
Stir in the sauce, 1/4 cup loosely packed basil leaves and steak and cook for 2-3 minutes more uncovered until the sauce has thickened and the veggies are tender crisp.