Stir-Fried Beef and Broccoli with Ginger

Ingredients

• 3/4 lb. beef sirloin, cut into thin strips
• 1 T soy sauce
• 1 T Ponzu Sauce
• 2 tsp. rice vinegar
• 2 tsp. arrowroot starch or cornstarch
• 4 cups broccoli flowerets, cut into same size pieces
• 1-2 T peanut oil
• 2-3 slices fresh ginger root
• 2-3 sliced garlic cloves
• 1 tsp. ginger puree
• 1/4 cup chicken stock
• 1 T arrowroot starch or cornstarch

Directions

1. Cut away any visible fat from the beef, then slice the meat into strips. In a bowl, whisk together the soy sauce, ponzu sauce, rice vinegar, and 2 tsp. arrowroot starch, then add the beef. Toss until the strips are coated, and leave them in the marinade while you get everything else ready.
2. Rinse the broccoli and cut it into evenly sized florets, leaving a few inches of stem attached to each piece. In a small bowl, stir the sauce ingredients until the arrowroot starch is dissolved into the liquid. Before the stir-frying starts, set out all the ingredients, along with your turner and serving plate.
3. Set a wok or sturdy metal pan over a high flame or hot burner for about 1 minute, until heat rises strongly when you hold your hand above it. Pour in 1 T peanut oil and warm it until it shimmers, then add the garlic and ginger root slices. Cook for about 30 seconds, just until their aroma comes up, then lift them out and discard them.
4. Add the broccoli to the pan and stir-fry, tossing frequently, for about 2-3 minutes, until it turns bright green and is just starting to soften. Transfer the broccoli to a plate.
5. If the pan needs it, add a little more oil, and if you do, heat it for about 30 seconds. Add the beef with its marinade and stir-fry for about 2 minutes, moving it constantly and taking care not to cook it fully at this stage.
6. When the beef is still a little underdone, return the broccoli to the pan and pour in the sauce. Cook for about 2 minutes more, stirring until the beef and broccoli are coated and the sauce has thickened slightly. Serve hot.