• 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 the pot and plunge into a bowl of ice water. When completely cool, drain very well. Reserve 1/2 cup of the liquid.
• 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.
• Add beef and broccoli and cook, stirring regularly to cover with sauce, for about 2 to 3 minutes or until heated through. Serve hot.

For the Stir-fry Sauce

• In a bowl, combine reserved poaching liquid, oyster sauce, Chinese cooking wine, rice vinegar, soy sauce, brown sugar, sesame oil, and cornstarch. Stir well until sugar and cornstarch are dissolved and well-dispersed.