In a medium sized bowl, mix soy sauce, cornstarch, 1 tablespoon water and five spice powder. Stir until well combined. Add steak and stir until steak is well coated with the marinade.

Meanwhile, cut the zucchini in half, lengthwise and then thinly slice the zucchini so that they are about 1/4 inch thick. Set aside.

In another bowl, combine the chicken broth and salt. Mix until the salt is dissolved in the chicken broth.

Heat oil in a large skillet, over high heat. Make sure that the bottom of the skillet is completely coated in oil. Add zucchini and sauté for 2 minutes. The zucchini will not be tender yet.

Add steak and marinade to the skillet, ensuring that the beef is in a single layer. Allow the steak to cook, resisting the urge to sauté it, until the edges change color, about 30 seconds. Sauté the steak until it is no longer pink, about 1 to 2 more minutes.

Add chicken stock mixture and stir to combine. Sauté until beef is cooked, about 2 minutes.

Serve hot.