Slice 1 pound of flank or skirt steak against the grain into thin strips. Marinate with 2 tablespoons of soy sauce, 1 tablespoon of peanut oil, and 1 tablespoon of cornstarch for 10 minutes.

Combine ¼ cup of chicken or beef stock, 2 tablespoons of dark soy sauce, 1 tablespoon of brown sugar, and a splash of Shaoxing wine in a bowl. Whisk until smooth.

Add water to a nonstick skillet and bring to a boil. Steam 2 cups of broccoli florets for about 1 minute, then remove from skillet.

Increase heat and add 1 tablespoon of peanut oil. Add the marinated beef in a single layer and cook for 30 seconds on each side.

Toss in 3 cloves of minced garlic and 1 tablespoon of freshly grated ginger. Stir-fry for about 30 seconds until aromatic.

Return the steamed broccoli to the skillet and pour the prepared sauce over the mixture. Stir gently to combine and cook for another minute until the sauce thickens.