Beef and Broccoli Stir Fry

Beef and Broccoli Stir Fry
Serves 4

Ingredients
1 lb. flank steak, placed in the freezer for 30 minutes
4 t. plus 2 1/2 T. low-sodium tamari
2 T. dry sherry, divided
1/2 t. black pepper, freshly ground
3 t. cornstarch, divided
3 T. sesame oil, divided
1 t. sugar
2 shallots, sliced very thin
2 garlic cloves, minced
1 broccoli crown, cut into bite-size florets and stems
1/2 red bell pepper, stemmed, seeded, and julienned

Directions
1. Cut the beef along the grain into 2-inch wide strips. Rotate the strips, and slice each against the grain into 1/4-inch-thick slices.
2. In a medium bowl, whisk together four teaspoons of tamari, one tablespoon of dry sherry, the black pepper, two teaspoons of cornstarch, and one tablespoon of vegetable oil. Add the beef and toss well. Set aside for ten minutes.
3. In a small bowl, whisk together the remaining tamari, sherry, cornstarch, and the sugar.
4. Heat a large skillet or wok over high heat. Add one tablespoon of sesame oil and swirl around. When just starting to smoke, add the beef, spreading it out in to one even layer with a wooden spoon. Cook the beef for 20 seconds without touching it. Then stir-fry until the beef is completely cooked, about two minutes. Transfer beef to a plate or bowl and tent with foil.
5. Add the remaining sesame oil to the wok. With the heat still on high, wait until the oil just begins to smoke, and then add the shallots. Stir-fry until they begin to soften, about two minutes. Add the garlic, broccoli, and red pepper, and cook until they are tender crisp, one to two minutes. Add the beef and any juices back in, and then pour in the sauce. Stir well, and cook until sauce has thickened, about 30 seconds.

Serve with brown rice.