Beef and Brocolli

A forewarning to all who wish to make my chinese food - this is best done in a Wok. i have never made it in anything else, but you can buy one in any BB&B or even smiths. the carbon-coated woks dont need to be seasoned but if you are lucky enough to find a stainless steel, it does! oh, and one more thing, chinese is not actually a precise measurement sort of cooking so call if you have questions!

• 3 crowns broccoli (or so... usually that much for 3 people.)
• chuck steak (usually 1/2 lb per person)
• 1 bunch green onions
• soy sauce

slice steak into bite-sized strips. put into bowl and cover with soy sauce. break broccoli until just leafy crown remains (any stalk is gross in this!) and place into bowl. broccoli should be small and bite-sized with little stalk remaining. slice green onions into 1 inchish pieces and split into two groups. add oil (cheap canola oil actually works best) to wok (enough to cover bottom) and one half of green onions. when oil and onions begin to sizzle and pop, add meat to wok. continuously turn meat until almost done (you may have to drain some liquid but keep it! its becomes the sauce!) put meat and liquid into a clean bowl. add more oil and rest of green onions to the wok. when it pops and sizzles add broccoli. turn broccoli until it is all shiny. add 1/2 cup water and immediately put lid on wok to steam broccoli. check and turn every few moments. when the broccoli seems done, add back meat and sauce. mix and turn until all is hot and mixed well in. serve over rice!