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In a mixing bowl, combine the 2 tbsp cornstarch and the salt. Add the beef and toss until coated.
Heat oil in a wok (or a skillet) over medium-high heat. Add the coated beef. Stir fry approx 4 minutes until cooked and lightly browned. Transfer to bowl with slotted spoon.
Add a 1/2 cup of chicken broth to the wok and stir. Add broccoli, cover and cook. Toss occasionally & sprinkle with water if needed until broccoli is crisp-tender approx. 3 minutes.
Add garlic, red pepper flakes, and ginger, and stir-fry approx 1 minute; until fragrant.
Stir together water, soy sauce, 1/2 tbsp cornstarch, and 1/2 cup broth, in a small bowl until blended then stir into wok.
Reduce heat to medium-low & simmer about 1 minute until slightly thickened.
Return liquids and beef to pan, toss to coat.
Serve over rice