Prepare the beef: In a small bowl stir together the soy sauce, the sugar, and the salt, add the beef, and let it marinate for 20 minutes. Make the sauce while the beef is marinating: In a small bowl dissolve the cornstarch in the soy sauce and stir in the Sherry, the broth, the sugar, and the sesame oil. Heat a wok or large heavy skillet over high heat until it is hot, add 2 tablespoons of the vegetable oil, and heat it until it just begins to smoke. Stir-fry the beef in the oil in batches for 1 minute, or until it is no longer pink, and transfer it as it is cooked with a slotted spoon to a plate. Add the remaining 1 tablespoon vegetable oil to the wok, heat it until it is hot but not smoking, and in the oil stir-fry the gingerroot, the garlic, and the chili for 30 seconds, or until the mixture is fragrant. Add the broccoli and stir-fry the mixture for 1 minute. Add 1/3 cup water and steam the broccoli, covered, for 1 1/2 to 2 minutes, or until it is crisp-tender. Stir the sauce, add it to the wok with the beef and any juices that have accumulated on the plate, and cook the mixture, stirring, for 2 minutes, or until the sauce is thickened and the beef is heated through. Transfer the mixture to a heated platter and serve it with the rice. Serves 2. Gourmet October 1990
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|Serving Size: 1 Serving (926g)|
|Recipe Makes: 1|
|Calories from Fat: 541 (47%)|
|Amt Per Serving||% DV|
|Total Fat 60.1g||80 %|
|Saturated Fat 11g||55 %|
|Monounsaturated Fat 29.9g|
|Polyunsanturated Fat 14g|
|Cholesterol 183.1mg||56 %|
|Sodium 797.6mg||28 %|
|Potassium 2768.2mg||73 %|
|Total Carbohydrate 54.2g||16 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 41.9g|
|Protein 98.7g||141 %|
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Calories per serving: 1149
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