3/4 lb Flank steak

      1 T  Soy sauce

      1 T  Rice wine

      2 T  Water

      1 T  Cornstarch

    1/8 c  Vegetable oil

      3 ea Cloves garlic, minced

      1 t  Chopped fresh ginger root

      6 ea Green onions, chopped

    1/3 c  Water

      1 lb Broccoli cut into florets

      1 x  -----------sauce------------

      2 T  Oyster sauce

      1 T  Soy sauce

      1 T  Rice wine

      1 T  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.