Instructions: 1. Combine first 6 ingredients; stir until well-blended, and set aside.

2. Trim fat from steak. Cut steak diagonally across the grain into 1-inch-thick slices. Cut slices into thin strips. Combine steak, 1 tablespoon cornstarch, 2 tablespoons water, 1 tablespoon soy sauce, and 2 teaspoons sugar in a medium bowl; stir until well-blended. Cover and marinate in refrigerator 15 minutes.

3. Heat 2 teaspoons oil in a wok or large nonstick skillet over high heat.

Add steak mixture; stir-fry 2 minutes. Remove steak from pan; set aside.

Add remaining 1 teaspoon oil, green onions, and gingerroot; stir-fry over medium-high heat 30 seconds. Stir in broccoli and 1/4 cup water; cover and cook 3 minutes. Return steak to pan, and stir in oyster sauce mixture; stirfry 2 minutes or until thick and bubbly. Serve over rice.

Yield: 6 servings (serving size: 1 cup beef mixture and 1 cup rice).

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