Thinly slice the flank or skirt steak against the grain into strips about ¼ inch thick. In a bowl, combine the beef with soy sauce, peanut oil, and cornstarch. Mix well and let it marinate for 10 minutes.

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

Heat a nonstick skillet or wok over medium-high heat. Add a small amount of water and steam the broccoli florets for 1 minute, then remove and wipe the pan.

Increase the heat to high, add oil, and add the marinated beef in a single layer, cooking without stirring for 30 seconds. Flip and cook for an additional 1-2 minutes until just pink.

Add minced garlic and ginger to the skillet, cooking for about 30 seconds until fragrant.

Return the steamed broccoli to the skillet, pour the prepared sauce over the mixture, and stir quickly. Cook for about 1 minute to thicken.

Serve immediately over rice or cauliflower rice.