#The traditional Chinese method of cutting meat for stir-frying, used in this recipe, ensures that the meat will be tender and will cook quickly.# Trim any fat from the meat and cut into very thin strips across the grain. Strips should be about 3-inches long.

Combine the meat with the soy sauce, cornstarch, sherry and sugar. Stir well and leave long enough for the meat to completely defrost.

Trim the florets from the stalks of the broccoli and cut them into even-sized pieces. Peel the stalks of the broccoli and cut into thin, diagonal slices.

Slice the ginger into shreds. Heat a wok and add 2 tbsps of the oil to it. Add the broccoli and sprinkle with salt and pepper.

Stir-fry, turning constantly, until the broccoli is dark green. Do not cook for longer than 2 minutes. Remove from the wok and set aside.

Place the remaining oil in the wok and add the ginger and beef. Stir-fry, turning constantly, for about 2 minutes. Return the broccoli to the pan and mix well. Heat through for 30 seconds and serve immediately. #TIME# Preparation takes about 25 minutes and cooking takes about 4 minutes. #PREPARATION# Using meat that is partially frozen makes it easier to get very thin slices. #COOK'S TIP# If more sauce is desired, double the quantities of soy sauce, cornstarch, dry sherry and sugar.