(4 servings)

3/4 lb Flank steak
1 tb Rice wine
1 tb Cornstarch
3 ea Cloves garlic, minced
6 ea Green onions, chopped
1 lb Broccoli cut into florets
2 tb Oyster sauce
1 tb Rice wine
1 tb Soy sauce
2 tb Water
1/8 c Vegetable oil
1 ts Chopped fresh ginger root
1/3 c Water
1 x -----------sauce------------
1 tb Soy sauce
1 tb Cornstarch

Cut meat across the grain into very thin slices. Place in a bowl and combine with soy sauce, rice wine, water and cornstarch. Allow to marinate at least 10 minutes. Meanwhile prepare remaining ingredients and stir together sauce mixture. Heat oil in a wok or large skillet. Add meat and cook, stirring constantly, until meat is about 75 per cent cooked. Remove and reserve. Scrape out pan if necessary and return to heat. Add another 2 tablespoons oil if needed and heat. Add garlic, ginger and green onions and cook 30 to 60 seconds until fragrant. Stir in cut-up broccoli and add water. Cover and cook 3 minutes. Re-add beef to pan and combine well. Add sauce to mixture and bring to boil. Cook until thickened and beef and broccoli are cooked through. Serve with steamed rice.