Ingredients
1 flank steak, cut lengthwise in 5 strips
3 tbsp. dry sherry wine
2 tbsp. soy sauce
1-1/2 tsp. sesame oil
pinch garlic powder
1 tsp. oyster sauce
2-1/2 tbsp. cornstarch
2 tbsp. sesame seeds
1-1/2 lb. broccoli
2 slices ginger root
1 clove garlic, crushed
1/2 tsp. oyster sauce
1 tsp. dry sherry wine
pinch salt
sesame oil for frying

Directions
Cut each flank steak strip into 1/4-inch slices, cutting across the grain. Place in a bowl with 3 tablespoons sherry, 2 tablespoons soy sauce, 1-1/2 teaspoons sesame oil and the garlic powder. Marinate for a minimum of 2 hours.

Cut the flowerets from the broccoli stalks, then peel the stalks using a vegetable peeler. Slice into 1/8-inch thick diagonal slices.

Add 1 teaspoon oyster sauce and the cornstarch to the marinated meat. Stir-fry the meat in 3 tablespoons sesame oil over high heat. When the meat is cooked add the sesame seeds and place in the center of a warmed serving dish.

Heat 3 tablespoons of oil in the same pan then add the ginger root and garlic. Add the broccoli and stir-fry until the vegetables are tender-crisp. Add 2/3 teaspoon of oyster sauce, 1 teaspoon dry sherry and salt to taste. Place the vegetables around the meat and serve immediately, discarding the ginger slices and garlic clove. Serves 6.