Ingredients

1 pound flank steak
3 tablespoons water
7 tablespoons vegetable oil
4 tablespoons soy sauce
8 teaspoons cornstarch

6 tablespoons plus 1 cup canned low-salt chicken broth
1/4 white wine
2 tablespoons oyster sauce
4 teaspoons oriental sesame oil
1/2 teaspoon sugar

6 quarter-size slices peeled fresh ginger, minced
2 pounds broccoli, cut into florets (stems discarded)
1 pound mushrooms, sliced
Steamed rice

Directions

BEEF MUSHROOM AND BROCCOLI STIR FRY:

Cut steak with grain into 2-inch-wide pieces, then slice thinly across grain. Combine 3 tablespoons water, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, and 2 teaspoons cornstarch in large bowl. Add steak and stir to coat. Refrigerate at least 30 minutes.

Combine 6 tablespoons broth, remaining 2 tablespoons soy sauce, and 6 teaspoons cornstarch, wine, and next 3 ingredients in small bowl, stirring to dissolve cornstarch completely.

Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add steak with marinade and stir-fry until no longer pink, about 2 minutes. Transfer to platter. Add 2 tablespoons vegetable oil to wok. Add ginger and stir until aromatic, about 30 seconds. Add broccoli and stir-fry 1 minute. Add 1 cup broth. Cover, reduce heat and simmer 2 1/2 minutes. Transfer broccoli to bowl. Add 1 tablespoon vegetable oil to wok. Add mushrooms; cook 2 minutes. Return steak and broccoli to wok. Stir sauce, add to wok and stir until sauce thickens, about 30 seconds. Transfer mixture to platter. Serve immediately with steamed rice.