---------- Recipe via Meal-Master (tm) v8.02
  Categories: Main dish, Meats, Oriental
       Yield: 4 servings
     3/4 lb Flank steak
       1 tb Soy sauce
       1 tb Rice wine
       2 tb Water
       1 tb Cornstarch
     1/8 c  Vegetable oil
       3 ea Cloves garlic, minced
       1 ts Chopped fresh ginger root
       6 ea Green onions, chopped
     1/3 c  Water
       1 lb Broccoli cut into florets
       1 x  -----------sauce------------
       2 tb Oyster sauce
       1 tb Soy sauce
       1 tb Rice wine
       1 tb 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.