Heat 2 tablespoons of the oil in a wok or skillet (electric skillet or wok 350° ). Add beef and sauté; remove beef and set aside. Add remaining 2 tablespoons of oil to the skillet. Sauté the broccoli and onions for 5 minutes. In a small bowl or measuring cup, stir together the 1/4 cup water, soy sauce, wine, and cornstarch; add sugar and ginger. Pour mixture over vegetables; add meat and cover the pan. Reduce heat to a simmer; cook until broccoli is tender, about 5 to 10 minutes. Serve broccoli beef over hot cooked rice.
Calories per serving: 643