Thinly slice flank steak, against the grain, into 1 by 1/4-inch bite-sized pieces. Set aside.
In a medium bowl, add soy sauce, sugar, canola oil and corn starch mixture to make a marinade. Stir to mix well and dissolve sugar.
Add beef to marinade. Toss to coat. Cover and refrigerate for at least 1/2 hour.
Fill a medium pot with water. Place over medium high heat and bring to a boil.
Add broccoli and lightly blanch until water re-boils. Quickly drain broccoli in a colander.
Drizzle peanut oil in a wok or sauté pan. Place on stove top and heat to medium high heat.
Add ginger and garlic. Stir to quickly infuse flavors and avoid burning.
Add marinated beef. Briskly stir-fry until beef starts to brown, but retains some pink.
Add oyster sauce. Stir to further infuse flavors.
When beef is almost all browned through, adjust seasonings to taste with salt and pepper.
Add rice wine. Stir until sauce thicken slightly. Remove from heat immediately.
Serve over broccoli and your choice of steamed rice, fried rice or noodles.