The main ingredients of this stir fry are all on sale this week at your favorite, local grocery store. See the ad in this week’s newspaper and on the web for other foods to complete your grocery list.INGREDIENTS1 pound top sirloin steak3 tablespoons water7 tablespoons vegetable oil4 tablespoons soy sauce8 teaspoons cornstarch6 tablespoons plus 1 cup canned low-salt chicken broth1/4 white wine4 teaspoons oriental sesame oil1/2 teaspoon sugar6 quarter-size slices peeled fresh ginger, minced2 pounds broccoli, cut into florets (stems discarded)1 pound mushrooms, slicedSteamed riceDIRECTIONSCut steak with grain into 2-inch-wide pieces, then slice thinly across grain. Combine 3 tablespoons water, 2 tablespoons vegetable oil, 2 tablespoons soy sauce, and 2 teaspoons cornstarch in large bowl. Add steak and stir to coat. Refrigerate at least 30 minutes.Combine 6 tablespoons broth, remaining 2 tablespoons soy sauce, and 6 teaspoons cornstarch, wine, and next 2 ingredients in small bowl, stirring to dissolve cornstarch completely.Heat 2 tablespoons vegetable oil in wok or heavy large skillet over high heat. Add steak with marinade and stir-fry until no longer pink, about 2 minutes. Transfer to platter. Add 2 tablespoons vegetable oil to wok. Add ginger and stir until aromatic, about 30 seconds. Add broccoli and stir-fry 1 minute. Add 1 cup broth. Cover, reduce heat and simmer 2 1/2 minutes. Transfer broccoli to bowl. Add 1 tablespoon vegetable oil to wok. Add mushrooms; cook 2 minutes. Return steak and broccoli to wok. Stir sauce, add to wok and stir until sauce thickens, about 30 seconds. Transfer mixture to platter. Serve immediately with steamed rice.