(From Ikuko Patten)
1 lb. sirloin steak, cut against the grain into 1/8 inch slices
3-4 cups fresh broccoli (or frozen)
1/2 onion, sliced
Soy Sauce (dark Chinese is preferable)
4 cloves of garlic, minced or grated
1 tsp. fresh ginger root, minced or grated (I've also used the tubed stuff in the produce section)
Combine 2 T. soy sauce, 1 T. cornstarch, 1 T. sugar, 1 T. veggie oil, 1 t. sesame oil, 2 grated cloves of garlic, and 1 t. grated ginger root. Add beef slices and marinate 15 minutes.
Heat wok or heavy skillet over medium heat. Add 2 T. veggie oil. Add 1 minced clove of garlic and stir-fry until fragrant. Add broccoli pieces and garlic salt (to taste) and stir-fry for 4 minutes. Add sliced onion and stir fry until tender. Place veggies on platter and return wok or skillet to stove. Add 1 T. oil and one clove of minced garlic to wok. Drain beef and add to wok, reserving marinade. Stir fry until pink is gone (don't over-cook...beef will be tough). Layer beef over veggies on platter. Once again, return wok to stove.
Combine 1 T. soy sauce, 1 t. sugar, 1 t. cornstarch, and 1/2 cup water (or homemade beef stock, if available) with left over sauce from marinade. Pour into wok and bring to a boil over medium-high heat, stirring often. Add all contents from platter back to wok and heat through. Serve immediately over white rice.