Chinese Beef and Broccoli

Cut beef in 1/4-inch thick slices, then cut each slice crosswise into 2-inch pieces. Combine mushroom soy sauce, rice wine and sesame oil, then mix the beef well into it, marinating for at least 15 min., refrigerated. Reserve remaining 1/4 cup of rice wine. Cut broccoli into spears, carrots into 1/4-inch thick rounds, mushrooms into quarters, onions into thin wedges, leaving baby corn whole. Mix vegetables together in a bowl or zip-type bag and set aside in the fridge until you're ready for them. Divide the peanut oil into to small bowls, 1 Tbsp. in one, 2 Tbsp. in another. In another bowl, combine garlic and ginger. In yet another small bowl, combine the sauce ingredients. Set all these aside, ready for the wok. Place wok over high heat and when it becomes very hot, add the 2 Tbsp. oil and swirl around until it just begins to give off some smoke, then add the beef. Stir-fry beef until it isn't pink anymore, then slide it onto a platter. Return the wok to the high heat and add the 1 Tbsp. peanut oil, and the garlic and ginger, and fermented black beans if using. Stir-fry for about 5 seconds, then add the all the vegetables at once, stir-frying until crisp-tender, about 5 min. or so. If needed, add a bit of rice wine to help steam the vegetables. Give the sauce a good stirring then add it to the wok along with the beef. Toss until everything is glazed with the sauce. Place all on a heated platter. Serve with rice or noodles.