1 Pound Kings Skirt Steak
2 Cups Broccoli Florets, blanched
¼ Cup Corn Oil
1 Egg, whisked
1 Tablespoon Sherry
1 Teaspoon Soy Sauce
1 Tablespoon Peanut Oil or Corn Oil
1 Tablespoon Cornstarch
¼ Teaspoon Pepper
¾ Cup Chicken Broth
1 Teaspoon Kings Organic 100% Pure Honey
2 Tablespoons Sherry
4 Tablespoons Soy Sauce
2 Tablespoons Cornstarch, dissolved in 2 tablespoons water
1 tsp Chinese 5 Spice powder
¼ Cup Minced Onion
1 Teaspoon Minced Fresh Ginger
1 Teaspoon Minced Garlic
1. Cut the skirt steak against the grain into ¼-inch thick slices. You may have to cut the slices in half or thirds to make bite size pieces.
2. Combine the marinade ingredients in a bowl and add the beef. Marinate at least 20 minutes, the longer the better.
3. Heat wok or skillet with ¼ cup oil. Stir fry skirt steak in batches so as not to overcrowd the pan. Set meat aside. Drain wok.
4. Add 2 tablespoons oil to wok and stir fry seasonings for 30 seconds. Add sauce ingredients except the dissolved cornstarch. When sauce is hot, add broccoli. One minute later add beef and then dissolved cornstarch. Stir throughout the entire cooking process.