Chinese beef with broccoli (or asparagus)

2 pounds broccoli or asparagus
1/2 pound beef steak, sliced thin across the grain
1/4 tsp ginger
peanut oil
2 cloves garlic
1/2 cup beef stock*
2 tbls soy sauce
flour

Break the florets off the broccoli stalks. 
Cut the stalks (or asparagus stalks) into 1/2" thick slices. 
Combine the soy sauce and ginger. 
Marinate the beef in the mixture. 
Place about 1 tablespoon of peanut oil in a hot wok or large skillet. 
Drain the beef. Add to the wok. 
Don't turn the meat, just allow it to cook until lightly browned on one side. 
Remove from the wok. Set aside - keep warm. 
Add another tablespoon of peanut oil to the wok. 
Add the garlic, broccoli (or asparagus). 
Stir fry, covered, over high heat, until barely done (about 6 minutes). 
The vegetable should still be crunchy. Return the beef to the wok. 
Combine the remaining sauce ingredients. Add the sauce to the wok. 
Stir until the sauces blend, sprinkling flour into the mix if it is too soupy. 
Serve at once. 

*I use the water used in making corned beef and cabbage for beef stock; 
I freeze it in several one cup plastic containers. 
If you don't have any on hand, use heavily seasoned water 
(season it to taste like broth with lots of salt and garlic).