Slice flank steak or skirt steak against the grain into thin strips, about 1/4 inch thick. In a bowl, combine these beef strips with soy sauce, peanut oil, and cornstarch. Toss to coat evenly and let the mixture marinate for 10 minutes.

While the beef marinates, prepare the sauce by whisking together chicken stock, Shaoxing wine, dark soy sauce, brown sugar, and an additional tablespoon of cornstarch.

In a large nonstick skillet, bring about an inch of water to a rolling boil. Add the broccoli florets and cover, allowing them to steam for approximately 1 minute.

Remove the steamed broccoli and set it aside. Increase the heat in the skillet and add a splash of peanut oil. Add the marinated beef, searing for about 30 seconds on one side before flipping.

Quickly toss in minced garlic and grated ginger, sautéing for another 30 seconds until fragrant.

Return the broccoli to the skillet, pour in the prepared sauce, and stir gently to combine. Cook for about 1 minute until the sauce thickens.