Chinese Beef With Broccoli

Found this recipe from Food Network Magazine that I bought!

Recipe

2 tablespoons cornstarch
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4 tablespoons soy sauce
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2 teaspoons sugar
5 tablespoons peanut oil
1 pound flank steak, thinly sliced against the grain
1 tablespoon oyster sauce
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1 1/4 cups low-sodium chicken broth
4 thin slices peeled ginger
1 head broccoli, cut into florets
1 large onion, halved and sliced 1/2 inch thick
3 plum tomatoes, quartered lengthwise
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2 cloves garlic, minced
Cooked white rice, for serving (optional)

Whisk 1 tablespoon cornstarch,
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3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl. Add the steak and toss to coat;
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refrigerate until ready to cook.

Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.

Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate. Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes. Add the tomatoes and cook, turning gently, 2 minutes. Transfer the onion and tomatoes to the plate with the broccoli.

Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic and steak and stir-fry 1 minute. Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes. Serve with rice, if desired.
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