Slice flank or skirt steak against the grain into thin strips, about 1/4-inch thick. Marinate the beef with soy sauce, a splash of oil, and cornstarch for about 15 minutes.

In a separate bowl, whisk together chicken or beef stock, Shaoxing wine, dark soy sauce, brown sugar, and cornstarch until well combined.

Bring about an inch of water to a boil in a large skillet. Add broccoli florets, cover, and steam for about 1 minute until bright green.

Heat a tablespoon of peanut or vegetable oil in the skillet over high heat. Add marinated beef in a single layer, searing for about 30 seconds, then flip to brown evenly, cooking for another 1-2 minutes.

Once the beef is almost cooked, add minced garlic and grated ginger to the skillet. Stir continuously for about 30 seconds until fragrant.

Return steamed broccoli to the skillet and pour in the sauce mixture. Stir for 2-3 minutes until the sauce thickens and coats all ingredients.