The Food Network kitchen publishes an easy recipe for Chinese-style beef and broccoli. The recipe takes about 30 minutes to complete and yields four servings.
Make a marinade by whisking 1 tablespoon cornstarch with 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl. Thinly slice 1 pound flank steak against the grain and toss to coat. Place the bowl in the refrigerator until ready to cook. Make the sauce by whisking 1 tablespoon cornstarch with 1 tablespoon soy sauce, 1 tablespoon oyster sauce and 1 1/4 cups chicken broth.
Preheat a large skillet over high heat and add 1 tablespoon peanut oil. Put 4 thin slices peeled ginger into the pan along with the florets of 1 head of broccoli and 1 teaspoon of sugar. Stir-fry for three to four minutes and set aside.
Heat 1 tablespoon peanut oil in the skillet and stir-fry 1 large halved, thickly sliced onion for two to three minutes. Add 3 quartered plum tomatoes and cook for two minutes. Set aside with the broccoli.
Lower the heat to medium high and add 2 tablespoons peanut oil. Add 2 minced cloves garlic and the beef to the pan and stir-fry for one minute. Whisk the sauce mixture, add to the pan and simmer for one minute. Add vegetables back to the pan and cook for three to four minutes until meat is fully cooked. Serve with white rice.