1. In a bowl, combine 2 tablespoons cornstarch, rice wine, shoyu and beef.

2. Mix well and marinate for 20 minutes.

3. In a large skillet or wok over medium high heat, stir-fry beef in 2 tablespoons oil until beef is just done; remove and keep warm.

4. Stir-fry broccoli in remaining oil for 2 minutes. Add in the water and steam.

5. Combine oyster sauce, chicken stock and remaining cornstarch and mix until smooth.

6. Return beef to pan and add in the oyster sauce mixture.

7. Cook until the sauce thickens.

8. Serve with rice.