1 bunch fresh broccoli
2 tablespoons soy sauce
2 tablespoons dry sherry
2 tablespoons water
2 teaspoons chili paste with garlic (or more for hotter dish)
1 teaspoon lightly toasted Szechwan peppercorns, crushed
1 pound round or flank steak
6 tablespoons oil
2 medium yellow onions, sliced
1-1/2-2 teaspoons cornstarch
1 8-ounce can bamboo shoots, drained
Hot fluffy rice

Cut broccoli into florets. Peel stems and cut crosswise into 1/8 inch thick slices. Rinse and drain. Combine soy sauce, sherry, water, chili paste and pepper. Cut steak in half lengthwise. Then thinly slice steak against the grain. Marinate steak in soy mixture at least one hour…the longer the better. Heat 2 tablespoons oil in wok or large skillet. Stir fry onions until tender. Remove, then stir fry broccoli in 2 tablespoons hot oil one minute. Cover, stem 2-3 minutes. Remove. Drain meat, reserving marinade. Stir fry meat in 2 tablespoons hot oil 5-7 minutes until browned. Add cornstarch to reserved marinade; cook in wok, stirring until it boils and thickens. Add broccoli, onions and bamboo shoots. Stir and heat through. Serve with hot rice. Makes 6 servings. From The Arlington Journal.