BEEF WITH BROCCOLI
8 oz. lean steak, trimmed
2 cloves garlic, crushed and minced
1 tsp. peanut oil
a couple dashes of Tabasco
1/2-inch piece of fresh ginger, minced
1/2 tsp. Chinese five-spice powder
3 Tbs. soy sauce
2 Tbs. peanut oil
6 oz. broccoli, in smallish florets
2 large green onions, chopped into 1-inch pieces
2/3 c. beef stock
2 tsp. cornstarch
4 tsp. water

Cut the steak against the grain into thin strips and place in a shallow glass dish. Mix together the garlic, 1 tsp. peanut oil, Tabasco, ginger, five-spice, and soy sauce. Pour it over the beef and toss thoroughly. Cover and allow to marinate, refrigerated, for at least 4 hours.
Heat 1 Tbs. peanut oil in a wok or wok-style pan. Add the broccoli and stir-fry over medium heat for 3 or 4 minutes. Add the green onions and stir-fry until bright green. Remove broccoli and onions with a slotted spoon and set aside.
Heat the remaining oil in the wok. Add the steak and its marinade, and stir-fry until browned and sealed.
Return the vegetables to the wok and stir in the beef stock.
Whisk the cornstarch with the water until it forms a smooth paste. Stir it into the wok and bring to a boil, stirring, until thickened and clear.
Serve with rice or noodles.