8 medium fresh mushrooms
1 lb round or sirloin steak
6 tbsp. olive oil, divided
1 tsp. + 2 tbsp. cornstarch, divided
1-1/2 tsp. salt, divided
1 tsp. sugar
1 tsp. soy sauce
1/8 tsp. white pepper
1-1/2 lb broccoli
3/4 c. chicken broth, divided
1/4 c. oyster sauce
1 tsp. chopped ginger root
1 tsp. chopped garlic
2 green onions with tops, cut into 2" pieces
Clean the mushrooms, cut off the stems, cut the caps into 1/2" pieces. Trim fat from the meat. Cut beef into slices about 1/4" to 1/2" wide. This is easy if done when the meat is still partially frozen and you use a really sharp knife. Make the strips about 2" long. Toss beef, 1 tbsp of olive oil, 1 tsp cornstarch, 1 tsp of salt, sugar, soy sauce, and white pepper in a glass or plastic bowl. Cover and refrigerate for 20 minutes.
Cut up the broccoli into 1" pieces. Cut lengthwise gashes in any stems thicker than 1". Place broccoli in boiling water, cook covered for 2 minutes. Drain and immediately rinse under running cold water; drain again. In a cup, mix 1/4 cup chicken broth, oyster sauce and 2 tbsp of cornstarch. Set aside.
Heat wok really hot. Add 3 tbsp of olive oil, beef mixture, ginger root and garlic; stir fry until the beef is brown (should be about 3 minutes). Remove beef from the wok.
Add 2 tbsp olive oil to the still hot wok; rotate to coat the sides. Add mushrooms, broccoli and 1/2 tsp salt; stir-fry one minute or so. Stir in 1/2 cup chicken broth; heat to boiling. Stir in the beef mixture; heat to boiling. Stir in the cornstarch and oyster sauce mixture. Cook and stir until thickened. Garnish with green onions.