Slice flank or skirt steak against the grain into 1/4 inch thick pieces. Combine beef with soy sauce, peanut oil, and cornstarch, marinate for 10 minutes.

In a separate bowl, whisk together chicken stock, Shaoxing wine, dark and regular soy sauces, brown sugar, and cornstarch until smooth.

In a nonstick skillet, add a splash of water and steam broccoli florets for about 1 minute. Remove and set aside.

In the same skillet, add a bit of oil and cook the marinated beef in a single layer for 30 seconds. Add minced garlic and ginger, cook until fragrant.

Return steamed broccoli to the skillet, pour the prepared sauce over everything, and cook for 1 minute until sauce thickens.