Stir-Fried Beef and Broccoli with Ginger

Directions

Trim all visible fat from beef and cut into strips Combine soy sauce, ponzu sauce, rice vinegar and 2 tsp. arrowroot starch in bowl and add the beef strips. Stir to coat meat with the mixture, then let marinate while you prep the other ingredients. Wash broccoli and cut into same-sized flowerets, keeping a few inches of stem on the pieces. Combine sauce ingredients in a small bowl, stirring to dissolve arrowroot starch in the liquid. Have all ingredients ready and turner and serving plate ready before you begin to stir-fry. Heat wok or heavy metal pan over high flame or hot burner about 1 minute, until it feels hot if you put your hand over it. Add 1 T peanut oil and heat until the oil looks shimmery, then add garlic and ginger root slices and cook about 30 seconds, just until you start to smell the garlic and ginger. Remove garlic and ginger and discard. Add broccoli and stir-fry, stirring often, for about 2-3 minutes, or until broccoli turns bright green and is barely getting tender. Remove broccoli to a plate. Add a bit more oil if needed, then add beef and marinating liquid. Stir-fry beef about 2 minutes, stirring constantly and being careful not to overcook the meat at this point. When meat is not quite cooked through, add broccoli back to pan with sauce and cook about 2 minutes more, stirring until meat and vegetables are coated with sauce and sauce is slightly thickened. Serve hot.