1. In a bowl, combine the marinade ingredients, except the meat. Once combined, add the steak. Refrigerate for 1 hour.
2. Bring large pot of water to a boil. Cook broccoli for 1 to 2 minutes. Remove to bowl of ice water to stop the cooking process. When broccoli has cooled, drain and pat dry with paper towels.
3. In another bowl, combine soy sauce, chili sauce and orange juice. Set aside. Heat a wok or skillet over high heat until almost smoking. Add peanut oil and beef. Stir-fry until outside of meat is seared, about 2 minutes. Remove meat; set aside.
4. Lower heat to medium. Add mushrooms, garlic, onions, ginger and broccoli. Sauté until soft. Add meat and sauce; bring to a simmer. Let sauce reduce and thicken slightly for about 1 minute. Serve over jasmine rice. 

Calories: 527, Fat: 21 g (6 g Saturated Fat), Cholesterol: 152 mg, Sodium: 1463 mg, Carbohydrates: 26 g, Fiber: 4 g, Protein: 55 g.