Prep the Meat: Slice flank or skirt steak into 1/4 inch thick pieces. Combine beef with soy sauce, peanut oil, and cornstarch; mix well and marinate for 10 minutes.

Prepare the Sauce: Mix chicken stock, Shaoxing wine, dark soy sauce, and brown sugar in a bowl. Whisk until well blended.

Steam the Broccoli: Boil water in a skillet, add broccoli, cover, and steam for about 1 minute until bright green and tender-crisp.

Cook the Beef: Heat peanut oil in the same skillet. Add marinated beef in a single layer, sear for 30 seconds, then cook for 2-3 minutes until lightly charred.

Add Aromatics: Stir in minced garlic and ginger; sauté for 30 seconds until fragrant.

Combine and Finish: Return steamed broccoli to the skillet, pour in the sauce, toss gently, and cook for another minute until the sauce thickens.