For the Rice:
Rinse the jasmine rice in a fine-mesh strainer under cold running water for 30 seconds.
In a medium saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat.
Reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is tender and the water has been absorbed.
Remove the saucepan from the heat and let the rice stand for 5-10 minutes before fluffing with a fork.

For the Stir-Fry:

In a large bowl, toss the sliced beef with 1 tablespoon cornstarch to coat evenly.

In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, brown sugar, cornstarch, and water to make the sauce.

In a large skillet or wok, heat the vegetable oil over high heat. Add the beef and stir-fry for 2-3 minutes, or until browned and cooked through.

Add the broccoli florets, garlic, and ginger to the skillet and stir-fry for an additional 2-3 minutes, or until the broccoli is tender-crisp.

Pour the sauce over the beef and broccoli, and toss to coat evenly. Cook for an additional 1-2 minutes, or until the sauce has thickened.

Serve the beef and broccoli stir-fry hot over jasmine rice, garnished with sliced scallions.