Most Chinese restaurants make this dish in this manner. It's very good!

Instructions:

Serve 2

Ingredients
8 oz flank or top sirloin steak
6 oz broccoli florets of equal size 
2  tbsp peanut oil
2 tbsp ginger, minced 
1 tsp garlic, minced

Baking Soda Solution
(This is a Chinese Chef Secret to tenderize meat!)
2 tsp water
1 tsp oil
1/2 rounded tsp baking soda

Marinade
2 tsp soy sauce
1 tsp Shaoxing wine or dry Sherry
1 tsp sesame oil
1/2 tsp white pepper
1 tbsp cornstarch

Sauce
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp Shaoxing wine or dry Sherry
1 tsp sesame oil
1/2 tsp sugar
1 tbsp cornstarch

cooked white rice

Instructions

Take the beef and cut it into thin slices about 1/8 inch thick and 2 inchs long. Place beef slices into a small bowl and add baking soda mixture.
In a small bowl, mix the ingredients for the marinade and add meat to it. Cover the bowl and let it sit in the fridge for a minimum of 2 hours, overnight is better.

Broccoli, blanch for 2 minutes in boiling lightly salted water and immediately cool ice water for 2 minutes, then drain.

In a nonstick skillet, add 1 tbsp. peanut oil,  make sure the heat is high. Stir fry the beef for 3-4 minutes and once cooked, set it aside on a flat plate to prevent steaming.

Mix together all sauce ingredients and set aside.

Add the remaining peanut oil to the same skillet, over high heat again, add ginger and garlic, stir quickly, then add the seared beef, broccoli, and sauce. Stir the sauce so it covers the meat and the broccoli and boils...about 1-2 minutes
As soon as the sauce thickens, remove it from heat and serve hot with white rice.