BEEF AND BROCCOLI

1 lb flank or skirt steak, partially frozen 2 lbs. fresh broccoli 1 large onion, thinly sliced 3 cloves garlic, minced 1 tsp. freshly grated ginger 1/4 tsp. crushed red pepper flakes 4 tbsp. soy sauce 1 tbsp. cornstarch 1 tbsp. dry sherry or dry white wine 1 tbsp. molasses (optional) 3 tbsp. olive oil sea salt, to taste With the steak still partially frozen (you should be able to pierce the steak easily with the tip of a sharp knife), slice across the grain into 1/4-inch thin slices.Wash broccoli and separate tops from stems. Peel away tough bottom portions of stems and thinly slice on an angle. Combine soy sauce, cornstarch, sherry or wine and molasses (honey may be used if molasses is not available). Add the beef and set aside to marinate for 30 minutes. In a skillet, heat olive oil and add broccoli, cook and stir until broccoli changes to a bright green color, about 2 minutes. Transfer broccoli to a dish. To the skillet, add beef and remaining ingredients. Sauté for several minutes, then return broccoli to pan. Great served as-is or over pasta or rice.