Wash beef and drain well.
In a bowl, combine egg white, cornstarch, rice wine and salt. Whisk together until well-blended. Add beef and stir to fully coat. Marinate in the refrigerator for about 30 minutes.
In wide pan or wok over medium heat, heat about 1 cup oil. Add beef slices and cook, stirring occasionally, for about 2 to 3 minutes or until lightly browned. Remove from pan and drain on paper towels.
In a pot over medium heat, heat about 4 cups of water to a boil. Add broccoli and cook for about 1 minute or until half done. With a slotted spoon, remove broccoli from pot and plunge into a bowl of ice water. When completely cool, drain well. Reserve 1/4 cup of the liquid the broccoli florets were blanched in.
In a wok or wide pan over high heat, heat about 1 tablespoon oil. Add onions, garlic and ginger and cook, stirring regularly, for about 30 seconds or until aromatic.
Add stir-fry sauce and cook for about 1 minute or until it boils and thickens enough to coat back of spoon. Add beef and broccoli and cook, stirring regularly to cover with sauce, for about 3 to 5 minutes or until meat is heated through and broccoli florets are tender yet crisp. Serve hot.