From the Foodnetwork: http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_26978,00.html

Ingredients

1	pound flank steak
2	tablespoons dry wine
2	tablespoons soy sauce
2	teaspoons dark sesame oil
1 1/2	teaspoons cornstarch
1	teaspoon sugar
2	tablespoons vegetable oil
1	cup spring onion
2	tablespoons ginger
1	pound broccoli
1	tablespoon hoisin sauce, mixed with 1 tablespoon water

Directions

1. Cut the beef against the grain into thin strips about 2 inches long (by 1/4-inch thick). In a large bowl, whisk together the wine, soy sauce, sesame oil, cornstarch, and sugar. Add the beef and mix well. Set aside.
   
   
2. Preheat a large non-stick skillet over high heat. Add 1 tablespoon of the oil and heat until very hot. Add the scallion whites and beef mixture to the skillet, arrange it in a single layer, and cook, without stirring, until well-browned on the bottom and still pinkish inside, about 1 minute. (It is key to only partially cook the meat at this stage, since it will be finish cooking later in the sauce.) Transfer to a bowl.
   
   
3. Return the skillet to the heat and add the remaining oil. Add the ginger and cook, stirring, until fragrant, about 30 seconds to 1 minute (only a few seconds if using young ginger). Add the scallion greens and tomatoes and cook until slightly softened and saucy, and tomato skin begins to wrinkle, about 1 minute. Return the beef and any collected juice to the skillet, add the hoisin sauce, and cook, stirring, until thick, about 30 seconds more. Season, to taste. Transfer to a serving platter and serve immediately with rice.
   
   

Categories

Beef, Main Dish

Nutritional Analysis

Nutrition Grade 96% confidence

Good points High in niacin High in selenium High in vitamin B6 Very high in vitamin C High in zinc

Bad points Contains alcohol