Cut the flank steak into 2-inch wide pieces and slice each strip in half (you will have some uneven pieces, that's ok)

In a large ziptight baggie; combine the steak, garlic, ginger, soy sauce, 1 Tablespoon rice wine vinegar and smoosh around to coat. Add the cornstarch and toss to coat - set aside.

In a small bowl combine the hoisin sauce, chili garlic paste, and remaining rice wine vinegar - set aside.

Heat your wok over medium high heat, add the stir fry oil to the wok, and follow this with the steak. Cook the steak for about a minute without stirring it - then cook until it begins to brown, but isn't cooked all the way through. Remove the steak from the wok, place it in a dish and set it aside.

Now place the onion in the wok and let it cook in the yummy leavings from the steak until it becomes soft and slightly translucent - about a minute. Add the broccoli and 1/4 Cup water to the onion in the wok. Place the lid on the wok and let cook about 7 minutes - stirring frequently - until it's softened to your liking. We like it bright green, slightly soft, but with a snap to it.

Add the steak and all the liquid in the bowl from the steak to the broccoli/onion mixture in the wok and stir.

Drizzle the hoisin mixture over the beef and broccoli in the wok and stir to coat. Place the lid on the wok and allow it to steam for a minute, or until the beef is cooked to your liking. (we like ours medium rare-ish)