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You Will Need
Large Non-Stick Pan
Before You Cook
Marinate the Beef
Combine half the cornstarch (reserve remaining for sauce), half the ginger (reserve remaining for cooking beef), half the sherry (reserve remaining for sauce), and sugar in a medium mixing bowl. Rinse beef strips, pat dry, and add to bowl, stirring to coat completely. Marinate at least 10 minutes. While meat marinates, prepare ingredients.
Prepare the Ingredients
Trim ¼" off ends of Chinese broccoli and separate stems from leafy tops. Cut stems into 2" pieces. Coarsely chop tops. Mince garlic. Combine remaining cornstarch, oyster sauce, ¼ cup water, and remaining sherry in a small bowl and set aside.
Cook the Rice
Bring a small pot with rice and 1 ½ cups water to a boil. Reduce to a simmer, cover, and cook until rice is tender, 18-20 minutes. Remove from burner, keep covered, and set aside. While rice cooks, begin vegetables.
Cook the Vegetables
Heat a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, ½ cup water, and broccoli stems to hot pan and cook, stirring occasionally, until water has evaporated and broccoli is crisp tender, 4-6 minutes. Add broccoli tops and cook, stirring constantly, until wilted, 1-2 minutes. Season with ¼ tsp. salt and remove to a plate. Wipe pan clean and reserve.
Cook the Beef
Return pan used to cook vegetables to high heat and add 2 tsp. olive oil, garlic, remaining ginger, and dried chiles (to taste- 1 chile is spicy and 4 is very spicy) to very hot pan and cook until golden brown and fragrant, 30-60 seconds. Add sliced beef to pan and cook, stirring constantly, until browned, 2-4 minutes. Stir cornstarch mixture to recombine and add Chinese broccoli and cornstarch-oyster sauce mixture to pan and cook until sauce is bubbling and thickened, 2-3 minutes.
Plate the Dish
Spoon stir-fry on a plate and serve rice alongside.