Cutting across the grain, slice the beef into very thin slices 1/2 inch (1.5 cm) wide and 2 inches (5 cm) long.
Marinate with oyster sauce, soy sauce, wine, sugar, and tapioca starch for about half an hour.
Rinse the broccoli and peel off the tough skin.
First cut off the flowerets; then, using the Roll cut method, cut the stems into pieces 1 inch (2.5 cm) long.
Drop the broccoli flowerets and stems into boiling water for about 2 minutes, then remove and rinse with cold water.
Set aside.
Mix the combined seasoning sauce ingredients.
Heat 2 Tbs oil in wok, stir fry the broccoli for a few seconds; add sugar, salt, and wine.
Mix well, then remove and lay on plate.
Heat 4 Tbs oil in wok.
Drop in the scallion and ginger slices, stir fry for a few seconds.
Add the beef, stir quickly and constantly until the beef is almost cooked (not over 2 minutes).
Add the combined seasoning sauce, mix well, then remove and pour over broccoli and serve.