Orange-ginger beef and broccoli

Serves 4.

1 pound flank steak1 cup beef broth1/4 cup soy sauce
1/4 cup white wine
1/4 cup orange marmalade
1/2 teaspoon crushed red pepper
5 teaspoons cornstarch
2 tablespoons peanut oil
1 head broccoli, cut into florets
1 tablespoon water
2 cloves garlic, crushed
2 teaspoons chopped fresh ginger
2 teaspoons grated orange rind
Salt, to taste

1. Freeze the beef for 30 minutes. Halve it lengthwise, then crosswise into 1/4-inch slices.

2. In a bowl combine the broth, soy sauce, wine, marmalade, red pepper, and cornstarch.

3. In a wok, heat 1 tablespoon of oil; stir-fry the beef in batches for 3 minutes each. Transfer to a plate.

4. Heat the remaining oil and stir-fry the broccoli for 30 seconds. Add the water, cover, and cook 2 minutes.

5. Add the garlic, ginger, beef, rind, and salt. Stir-fry 30 seconds.

6. Push the meat to the sides. Stir the marmalade mixture, then pour it into the pan. Cook 1 minute. Toss with the meat and vegetables.

Adapted from "Fresh Choices"