Food Network Beef Stir Fry - cooking recipe

Ingredients

1 lb flank steak
2 tablespoons cornstarch
3 tablespoons rice wine or 3 tablespoons dry sherry
1 egg white
1 tablespoon sugar
1/2 teaspoon sesame oil
1/2 cup chicken broth
2 tablespoons soy sauce
2 teaspoons sambal oelek
3 cups broccoli
1/2 yellow onion, sliced
1 red pepper, sliced
1 cup mushroom, sliced
1/4 cup fresh basil leaf
2 tablespoons fresh ginger, minced
4 garlic cloves, minced
1/2 tablespoon vegetable oil
1 tablespoon water

Preparation

Make a marinade out of 1 egg yolk, 1 Tbs. cornstarch, and 1 Tbs. rice wine by whisking together. Slice the steak against the grain in thin strips, season with salt and pepper and coat well in the marinade. Put in the fridge for 1 hour.
Make the sauce out of 1/2 cup chicken broth, 1 Tbs. cornstarch, 2 Tbs. soy sauce, 2 Tbs. rice wine or sherry, 1/2 teaspoons sesame oil, 2 teaspoons sambal olek, 2 Tbs. soy sauce and 1 Tbs. sugar.
Heat 1/2 Tbs. oil in a wok or deep skillet over Med-Hi heat. Drain any excess marinade from the steak. Put in the wok and cook until lightly browned, 1 minute or so.
Remove the steak from the wok and set aside.
Add enough water to the wok to equal about 1 Tbs. Add the ginger and garlic and stir for about 30 seconds.
Add the onion mushrooms and broccoli, stir, cover and cook for 2 minutes. Add the red pepper, stir and cook 2 minutes uncovered.
Stir in the sauce, 1/4 cup loosely packed basil leaves and steak and cook for 2-3 minutes more uncovered until the sauce has thickened and the veggies are tender crisp.
Serve over rice.