Combine first 6 ingredients; stir until well-blended, and set aside.

Trim fat from steak. Cut steak diagonally across the grain into 1-inch thick slices. Cut slices into thin strips. Combine steak, 1 T cornstarch, 2 T water, 1 T soy sauce and 2 teaspoons sugar in a medium bowl; stir until well-blended. Cover and marinate in refrigerator 15 minutes.

Heat 2 teaspoons oil in a wok or large nonstick skillet over high heat. Add steak mixture; stir-fry 2 mintues. Remove steak from pan; set aside. Add remaining 1 teaspoon oil, green onions, and gingerroot; stir-fry over medium-high heat 30 seconds. Stir in broccoli and 1/4 c water; cover and cook 3 mintues. Return steak to pan, and stir in oyster sauce mixture ; stir-fry 2 mintues or until thick and bubbly. Serve over rice.

Cal 424 (21% from fat), Fat 9.9 g, Protein 22.2 g, Sodium 505 mg. Reprinted