For marinade, in a medium bowl, combine soy sauce, cornstarch, vinegar, ginger, squashed red pepper, and garlic. Cut back excess from meat. Cut meat across the grain into 1/8-inch-thick cuts. Add meat to marinade; throw to cover. Cover and marinate at room temperature for 10 minutes. Drain meat, disposing of marinade.
In the meantime, cut broccoli florets from stems. Whenever wanted, strip stems. Cut stems into 1/4-inch-thick cuts.
In a wok or huge skillet, heat 1 teaspoon of the oil over medium-high warmth. Add meat; cook and mix in hot oil for 2 to 3 minutes or until somewhat pink in center. Eliminate meat from wok or skillet.
Add the excess 1 teaspoon oil to a hot wok or skillet. Add broccoli and carrots; cook and mix for 1 moment. Add beef broth: cook and mix for 5 to 7 minutes or until vegetables are crisp-tender, mixing to scrape up any seared pieces from the lower part of wok or skillet. Return cooked meat to wok or skillet. Add green onions; heat through. Serve quickly over hot cooked spaghetti squash or pasta.