Beef Stir-Fry

1 lb flank steak
1 tsp chili paste
1 tbsp sake
1 tbsp cornstarch
2 fl oz soy sauce
1 tbsp canola oil
2 tbsp fresh ginger root, minced
1 qt broccoli florets, small
3/4 cup water
1/2 bunch scallions, chopped
2 tbsp cider vinegar
4 oz shiitake mushrooms, sliced
2 tsp garlic clove, minced
1/4 cup cilantro leaves
1/2 tsp granulated sugar

1. Using a very sharp knife, thinly slice flank steak. 2. Combine flank steak, sake, and 1/2 of the soy sauce in a bowl. Toss well to coat. Set aside to marinate. 3. Combine ginger, water, vinegar, garlic, sugar, chili paste, and remaining soy sauce in a small bowl and whisk well to blend into a sauce. In a small bowl or cup, dissolve cornstarch into some of this sauce. Whisk cornstarch liquid into bowl of sauce; reserve. 4. Heat half of the oil in a wok or saute pan over high heat until it smokes. Stir-fry flank steak until browned, about 3-4 minutes. (If liquid accumulates in wok with meat, pour it off in order to allow meat to brown.) Transfer browned flank steak to warm plate. 5. Wipe pan clean. Heat remaining oil in pan over high heat until it smokes. Stir-fry broccoli and mushrooms until broccoli is bright green and mushrooms just begin to wilt, about 5 minutes. 6. Stir in reserved sauce and browned flank steak. Simmer until sauce begins to thicken, and steak is heated thoroughly, about 2 minutes. 7. Garnish with cilantro and additional scallions.

Weight Watchers Points: not yet calculated please check back!