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The key to success with any type of stir-fry, is to have the ingredients prepped and ready before the cooking begins.

8 ounces top sirloin, cut into 1/4-inch-thick strips

3 tablespoons soy sauce

1 tablespoon Sherry

1 tablespoon packed brown sugar

1 tablespoon oriental sesame oil

3 large garlic cloves, minced

1 (2-inch) piece fresh ginger, peeled, minced

2 cups broccoli florets

1 tablespoon peanut or vegetable oil

2 cups Chinese pea pods, trimmed

6 green onions, cut into 1-inch-long pieces

1/2 red bell pepper, sliced

1 teaspoon cornstarch

1. Combine first 7 ingredients and refrigerate 4 hours or overnight.
2. Cook broccoli in small pot of boiling salted water until almost crisp-tender, about 2 minutes; drain. Rinse under cold water to cool.
3. Heat oil in wok or heavy large skillet over high heat. Using slotted spoon, transfer beef to wok, reserving marinade. Stir-fry beef until just browned, about 2 minutes. Remove beef from wok. Add broccoli, pea pods, green onions and red bell pepper. Continue stir-frying until vegetables are just crisp-tender, about 3 minutes.
4. Stir cornstarch into reserved marinade. Pour marinade over vegetables in wok. Add beef and stir-fry until liquid boils and thickens, about 1 minute.

Makes 2 servings. (Recipe may be doubled.)