Mix beef strips, soy sauce, cornstarch, sesame oil, dry sherry, and minced garlic together in a large bowl. Marinate for 15 minutes.
Make the Cooking Sauce
In a small bowl, whisk together soy sauce, oyster sauce, sesame oil, sugar, 2 teaspoons cornstarch, chopped ginger, and chicken stock. Set aside.
Lightly Cook the Broccoli
Option 1 - place broccoli in a microwave safe bowl with 1 tablespoon of water. Cover and cook for 1 to 2 minutes. Drain and set aside.
Option 2 - place the broccoli in a saucepan of boiling water for 30 seconds. Remove with a strainer and place in a bowl.
To Stir Fry
Heat the wok over medium-high heat. Add the oil and the marinated beef strips.
Cook the beef until browned, about 2 to 3 minutes. Remove the wok from the stove, place the beef in a bowl, and set aside.
Return the wok to the stove, reduce heat to medium and add the cooking sauce. Stir and scrape the bottom with a wooden turner to remove any cooked on bits. Heat sauce until it starts to simmer.
Stir in the beef strips and broccoli and toss to thoroughly coat. If sauce thickens too much, add additional chicken stock to thin.
To make Paleo: substitute tapioca flour for cornstarch, and substitute coconut aminos for the soy sauce.
Substitute black pepper for the white if you like. White pepper is spicier, so it has more of a kick. Add cayenne pepper for even more heat if desired.
Chinese wine can be substituted for the dry sherry, if you can find it.
Chicken stock adds a richer flavor than beef stock, but either will work. Water can be substituted if needed.