Slice 1 pound of flank steak against the grain into thin strips for tenderness. In a bowl, combine with 1 tablespoon of soy sauce, 1 tablespoon of peanut oil, and 1 tablespoon of cornstarch and marinate for 10 minutes.

While the beef marinates, whisk together the sauce: combine ½ cup of chicken or beef stock, 2 tablespoons of Shaoxing wine, 1 teaspoon of dark soy sauce, and 2 teaspoons of brown sugar. Add an additional tablespoon of cornstarch to thicken.

In a skillet, bring about an inch of water to boil; add the chopped broccoli and steam for 1 minute until bright green. Transfer to a plate.

In the same skillet, heat more peanut oil and add the marinated beef, cooking undisturbed for 30 seconds, then flip and cook until lightly charred—roughly another minute before adding minced garlic and ginger.

Carefully add the steamed broccoli back to the skillet with beef. Pour the prepared sauce over the mixture and stir until the sauce thickens, about 1 minute.

Once thickened, plate the Chinese Beef and Broccoli, serve hot over rice or noodles.