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Chinese Beef with Broccoli

2 tablespoons cornstarch
4 tablespoons soy sauce
2 teaspoons sugar
5 tablespoons peanut oil
1 pound flank steak, thinly sliced against the grain
1 tablespoon oyster sauce
1 1/4 cups low-sodium chicken broth
4 thin slices peeled ginger
1 head broccoli, cut into florets
1 large onion, halved and sliced 1/2 inch thick
3 plum tomatoes, quartered lengthwise (I used halved cherry tomatoes)
2 cloves garlic, minced
Cooked white rice, for serving

1.  Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar, and 1 tablespoon peanut oil in a large bowl.  Add the steak and toss to coat.  Refrigerate until ready to cook.
2.  Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce, and chicken broth in a small bowl; set aside.
3.  Heat 1 tablespoon oil in a large skillet over high heat.  Add the ginger, broccoli and remaining 1 teaspoon sugar and stir-fry 3-4 minutes; transfer to a plate.  Heat 1 more tablespoon oil in the skillet, add the onion and stir-fry 2-3 minutes.  Add the tomatoes and cook, turning gently, 2 minutes.  Transfer the onion and tomatoes to the plate with the broccoli.
4.  Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet.  Add the garlic and steak and stir-fry 1 minute.  Whisk the sauce mixture, then add to the skillet and simmer 1 minute.  Return the vegetables to the skillet; cook until the meat is cooked through, 3-4 minutes.  Serve with rice.

Made this tonight in my new wok.  Recipe from Steamy Kitchen.

1 lb (460 g) top sirloin or flank steak, sliced into 1/8-in (3-mm)-thin strips

For the marinade
1½ teaspoons soy sauce
1 teaspoon cornstarch
½ teaspoon cooking oil

For the Stir-fry Sauce
3 tablespoons oyster sauce
2 teaspoons Chinese rice wine (or dry sherry)
2 teaspoons black vinegar

For the Broccoli
1½ lb (700 g) broccoli, cut into bite-sized florets
½ teaspoon kosher or sea salt
1 tablespoon cooking oil
1 tablespoon minced garlic

Marinate the beef in soy sauce, cornstarch and the ½ teaspoon of oil for 10 minutes at room temperature.

In a small bowl, mix together the stir-fry sauce ingredients (I added 1 teaspoon of chile garlic sauce for some kick!).

In a wok or large frying pan, add 1 inch (2.5 cm) of water and salt and bring to a boil. Add the broccoli and cover to steam for 3 minutes. Broccoli should be bright green, crisp tender and you should be able to pierce the stem with a fork. Drain.

Discard the water in the pan and dry the pan well. Heat the pan over high heat and when hot, add the 1 tablespoon of cooking oil and swirl to coat. Add the garlic and fry for 15 to 30 seconds, until fragrant. Add the steak strips, keeping them in one layer and fry 30 seconds. Flip the strips and fry the other side.

Pour in the stir-fry sauce and stir to combine. Simmer until the sauce is thick enough to coat a back of a spoon, about 30 seconds. Add the cooked broccoli back into the pan and toss to coat well.