Beef & Broccoli Stir-fry

I got this one from America's Test Kitchen, and give it two enthusiastic thumbs up--the original is great, and it's pretty forgiving if you take stuff out and put stuff in, too. You can totally leave out the steak and put in shrimp, chicken, or tofu.
Also, you should know this is a pretty simple dish, but it requires a lot of attention. There's no turning away from the stove once you've started, so make sure your rice (or pasta, as in my case) is already taken care of.

1 lb. flank steak (flank is best because it's most tender, but much cheaper sirloin steaks work as well)
soy sauce
1 bunch broccoli, cut into florets. Peel and cube the stem too if you want. I'm too lazy.
1 red bell pepper, cut into 1/4" dice
1 1/2" piece of ginger, diced or grated and dressed with 1 1/2 t. oil (this keeps it from sticking)
Several cloves of garlic (I use 5-6)

Stir-fry sauce
5T oyster sauce
2T chicken stock (or water)
1t sesame oil
2T brown sugar
2T dry sherry (red wine works in a pinch)
1t cornstarch

Whisk all of the above together and set aside.

Put steak into freezer for 10 minutes to an hour to make the knife work easier. Slice with the grain into 2" strips, then cut across the grain very thin. Marinate the strips in soy sauce from a few minutes to an hour.
Drain the beef and preheat a nonstick skillet on super-high heat. You want to be in fear for your life at the heat of this skillet.
Work in batches with the meat: add 1T veg. oil to the skillet, then half of the beef. Brown and remove it to a bowl. Do the same with the other half.
Add another 1T oil and make sure it's come back up to super-high heat. Add broccoli and cook until it starts to brown a little. Add 1/2 c. water and cover. Steam until it's just lost its rawness--mushy broccoli is the antithesis of this dish (and life itself, if you ask me), so don't let it go too long. Remove and drain on paper towels.
If the pan isn't completely dry, get yourself some tongs and a paper towel and wipe it out. Make sure it comes back up to super-high heat again.
Put another 1T oil in the pan, and add the peppers until they start to brown. Add the ginger and garlic, and keep it moving so it won't burn.
Add in broccoli, beef, and sauce. Reduce the heat and stir it around until the cornstarch works its magic and thickens up.

Serve with rice. Or if you have a personal problem with rice (as I inexplicably do), it works beautifully with spaghetti noodles. Just make sure to let the noodles finish in the sauce so they soak it up.