ginger root, minced
You can use flank steak, top sirloin or tenderloin sliced across grain into thin slices.
Combine all marinade ingredients in a bowl, oyster sauce, 2 teaspoons rice wine, 1/2 teaspoon brown sugar and 2 teaspoons cornstarch.
Combine all seasoning sauce ingredients in a cup, 1/2 teaspoon brown sugar, 1 teaspoon cornstarch dissolved in 2 tablespoons of water and 2 teaspoons of rice wine.
Thoroughly mix beef with marinade and marinate for 30 minutes.
Heat wok over highest heat, when hot, swirl in 2 tablespoons of peanut oil.
Add ginger and salt and toss a few seconds.
Add broccoli and stir fry one minute, then add water, turn heat to med-high, cover and steam until crisp tender.
Uncover and turn heat to high, stir frying until water is evaporated.
Remove broccoli and reserve.
Reheat same wok (without rinsing) and, when hot, add remaining peanut oil.
Add beef slices and stir fry until lightly browned but not cooked through.
Do not stir fry too vigorously or meat will not brown, it is better to press slices against sides of wok to sear.
Add broccoli to wok and toss.
When hot, stir in seasoning sauce and stir until sauce thickens (it's a good idea to whisk the sauce in the cup just before you hurl it into the wok).
Turn onto a platter and drizzle sesame oil over the top.
The sugar in the marinade and seasoning sauce acts as a flavor enhancer rather than a sweetener.