Heat a large non-stick wok to medium heat. Place just enough olive oil to cook the meat.
In a small bowl, combine the 1 1/2 T cornstarch and the salt. Mix in the beef and coat all pieces.
Cook the beef until it is cooked through, about 8 minutes. Once cooked, remove the beef from the pan.
Add 1/2 cup chicken broth and bring to a boil. Then add the broccoli florets and cover. Cook and cook, stirring occasionally, about 5 minutes.
Uncover the pan and add in the ginger, red pepper flakes, and garlic. Bring the heat to a simmer and cook until fragrant, about 2 minutes more.
In a small bowl, stir in the remaining cornstarch, soy sauce, water and chicken broth. Add the mixture to the simmering food.
Add the beef back into the pan and cook until heated through.