Ginger Beef Stir-Fry

In a medium bowl, combine soy sauce, rice wine, 2 teaspoons cornstarch and chili oil. Add beef; toss to coat. Cover and refrigerate 20 minutes. Meanwhile heat 1 teaspoon vegetable oil in a large nonstick skillet over high heat. Add broccoli and stir-fry 1 minute. Add 1/4 cup water, cover and cook 2 minutes or until broccoli is crisp-tender and water evaporates. Transfer broccoli to a bowl. Heat 1 teaspoon vegetable oil in skillet. Add bell pepper and stir-fry 1 minute or until just tender; add to broccoli. Heat 1 teaspoon vegetable oil in skillet. Add half of beef and stir-fry until browned, about 2 minutes. Transfer to bowl. Repeat with 1 teaspoon vegetable oil and remaining beef. Combine remaining 1 teaspoon cornstarch and 1 tablespoon water in a cup. Heat remaining 1 teaspoon vegetable oil in skillet over medium heat. Add ginger and garlic, stir-fry 30 seconds. Stir in broth and hoisin sauce; bring to a boil. Stir in cornstarch mixture, cook until it boils and thickens. Stir in beef, vegetables and peanuts, serve with rice.