Begin by thinly slicing 1 lb of flank steak against the grain. In a bowl, combine the sliced beef, 1 tbsp soy sauce, 1 tbsp peanut oil, and 1 tbsp cornstarch. Let it marinate for 10 minutes.

In a separate bowl, whisk together ½ cup chicken stock, 2 tbsp Shaoxing wine, 1 tsp dark soy sauce, 2 tsp brown sugar, and 1 tbsp cornstarch. Set aside.

In a skillet with boiling water, steam the broccoli for about 1 minute. Remove and set aside.

Heat 1 tbsp oil in the skillet over medium-high heat. Add the marinated beef and sear for 30 seconds, then flip and cook for another 30 seconds.

Stir in minced garlic and ginger for about 15 seconds until fragrant.

Return the steamed broccoli to the skillet and pour in the sauce. Toss everything and cook for about 1 minute until the sauce thickens.