1 bunch fresh broccoli, cut into bite-size pieces
1/2 lb. flank steak, thinly sliced across grain
2 tbsp. cornstarch
1 tsp. sugar
1/4 tsp. ground ginger
1 tbsp. soy sauce
Water
1 clove garlic, crushed
Bamboo shoots, green onions, mushrooms, carrots, water chestnuts, etc. (any combination you desired)

In a small bowl combine 1 teaspoon cornstarch, 1/4 teaspoon sugar, ginger, soy sauce, 1 1/2 teaspoon water and garlic; mix well. Mix beef with marinade. Set aside. Meat will absorb marinade. Preheat wok or large skillet; add 2 tablespoons peanut oil and heat 3 seconds. Add beef and brown until just slightly pink. Return beef to bowl.

Heat 3 more tablespoons peanut oil in wok. Stir in broccoli and other vegetables. Stir fry until broccoli is tender-crisp (2-5 minutes). Add 1 tablespoon salt, remaining sugar, 3 tablespoons water and remaining cornstarch; mix well and quickly. Bring to boil, stirring constantly until slightly thickened. Return meat to wok, heat 1 minute. Serve immediately, over rice.