1) Slice beef against the grain into 1/8" thick slices. Toss with 2 tablespoon of cornstarch and place in a zip lock bag, marinade for a minimum of several hours.

2) Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.

3) Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.

4) In the hot wok stir and toss the beef with the marinade and beef broth until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes.  Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes. Serve with white rice.