Beef and Broccoli Stir-fry

I bought a bulk package of beef this weekend and decided that stirfry sounded good again for dinner.  There weren't many vegetables that could be included in the CSA box this week, so the broccoli for this came from the store.  I tried a different way of making the sauce this time, which seemed to help the meat a lot.  (Two things that will make this recipe a lot easier are a good chef's knife and grater that can finely mince your garlic and ginger.  For the chef's knife, I like one that is a single piece of stainless steel and a very thin blade.  A knife similar to the one that I have can be found here: Chicago Cutlery Insignia Steel 8-Inch Chef's Knife.  A grater like the one used for this recipe is invaluable in any kitchen.  It can mince garlic and zest a lemon with speed and cleanliness, then be cleaned by the dishwasher; it can be found here: Microplane Fine Grater).

Serves 3-4

1 cup soy sauce
1 tablespoon oil
1 tablespoon honey
1/4 teaspoon ground mustard
2 cloves garlic, finely minced
1 teaspoon finely minced fresh ginger
1 lb sirloin tip steak
1/2 cup beef broth
1 clove garlic, finely minced
1/4 teaspoon finely minced fresh ginger
1/2 teaspoon honey
2 tablespoons cornstarch
1 tablespoon oil
3/4 lb broccoli flourets, cut into bite-sized pieces
1 yellow zucchini, cut in half lengthwise and sliced
Rice, for serving (I use brown rice)

1. In the bottom of a medium bowl mix together soy sauce, tablespoon oil, tablespoon honey, 2 cloves garlic, and teaspoon ginger. Whisk together marinade until combined.  With a thin sharp knife, trim the steak.  Slice steak thinly against the grain and at an angle; the knife should slice at about a 45-degree angle to the cutting board.  Place cut steak pieces in marinade and stir.  The steak should sit in this marinade for at least 30 minutes in the refrigerator.  During this time you can chop your vegetables and prepare your sauce.
2. In measuring cup combine beef broth, 1 clove garlic, 1/4 teaspoon ginger, and 1/2 teaspoon honey.  Set aside.
3. Remove marinaded beef from refrigerator.  Drain beef very well, discarding liquids. Toss marinaded beef with cornstarch.
4. Heat tablespoon oil in wok or large skillet.  Stir fry beef in hot oil until outside is browned.  Toss broccoli and zucchini into wok with beef.  Stir fry mixture until vegetables are bright but still very crisp.  Pour beef broth sauce over vegetables and beef in wok.  Cook and stir until sauce is thick, about 2 minutes.  Serve over rice.