- 1 pound flank steak

		- 3 tablespoons water

		- 7 tablespoons vegetable oil

		- 4 tablespoons soy sauce

		- 8 teaspoons cornstarch

		- 6 tablespoons plus 1 cup 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 Scallions, sliced

		- 1 pound mushrooms, sliced

		- rice

		- 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.