Slice flank or skirt steak against the grain into thin strips, about 1/4 inch thick.

Marinate beef with soy sauce, peanut oil, and cornstarch for 10 minutes.

Whisk together chicken stock, Shaoxing wine, dark soy sauce, brown sugar, and cornstarch in a bowl.

In a skillet, bring 1/4 cup of water to boil and steam broccoli for about 1 minute.

Heat skillet with peanut oil, sear marinated beef for about 30 seconds until browned.

Add minced garlic and ginger to beef, cook for about 30 seconds until fragrant.

Combine steamed broccoli with beef, pour sauce over, and cook until the sauce thickens for about 1 minute.