Begin by slicing your flank or skirt steak against the grain into 0.5 cm thick strips for maximum tenderness. Marinate the beef in soy sauce, peanut oil, and cornstarch for about 10 minutes.

Combine chicken stock, Shaoxing wine, both soy sauces, brown sugar, and cornstarch in a bowl. Whisk until smooth, ensuring the cornstarch is dissolved.

Heat a nonstick skillet over medium-high heat and add a splash of water to steam the broccoli for about 1 minute until bright green and tender-crisp.

Increase the heat to high and add peanut oil. Spread the marinated beef in a single layer in the hot skillet. Cook for 30 seconds without stirring, then flip and cook for another 30 seconds.

Quickly stir in minced garlic and ginger, cooking for about 30 seconds until fragrant and golden.

Return the steamed broccoli to the skillet and pour in the sauce. Toss gently to coat evenly and cook for about 1 minute until the sauce thickens slightly.

Transfer to a serving plate and serve hot over steamed rice.