Instructions: Wash the broccoli well in cold water, separating the leaves and tender hearts and the stalks. Peel the thicker stalks, if necessary. Set aside.

Make the marinade: Mix the soy sauce, cornstarch, and wine in a bowl. Slice the beef across the grain into 1/4-inch-thick pieces, each about 1 1/2 inches long. Combine with the marinade and let stand at least 10 minutes.

Heat 1 tablespoon oil in a wok and stir-fry the broccoli stalks, about 30 seconds to 1 minute, then add the leaves and hearts and stir-fry another 30 seconds, tossing frequently. Remove to a bowl and set aside.

Return wok to the heat and add the remaining 2 tablespoons oil. Over medium-high heat, stir-fry the garlic, ginger, and scallion for 30 seconds, or until aromatic. Add the beef and stir-fry until browned, tossing frequently. Add the soy sauce, stock, brandy, and sugar, then the broccoli, tossing to blend and heating the broccoli. Turn off heat, drizzle with sesame oil, and serve.

This recipe yields 2 to 4 servings.

Comments: Although beef with broccoli appears on most North American Chinese restaurant menus, very few customers have tasted the authentic dish. You must use Chinese broccoli (gai lan). Chinese broccoli has tiny white flowers on the central stalk, so the dish does not even look like the run-of-the-mill take-out beef with broccoli !

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