Preparation

• Slice the flank or skirt steak against the grain into 1/4 inch thick pieces. Marinate the beef with soy sauce, peanut oil, cornstarch, and optional baking soda for about 10 minutes.
• In a small bowl, whisk together chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and a touch of cornstarch. Set this delicious sauce mixture aside for later.
• Boil water in a large skillet, add the broccoli florets, cover, and steam for just 1 minute until bright green and tender-crisp. Transfer the broccoli to a plate and set it aside.
• In the same skillet, heat a splash of peanut oil over medium-high heat. Add the marinated beef in a single layer and cook without stirring for about 30 seconds, until browned. Flip and char the other side while keeping the inside slightly pink.
• Stir in minced garlic and ginger, letting them sauté for about 30 seconds until fragrant.
• Return the steamed broccoli to the skillet, pour in your prepared sauce mixture, and stir everything together. Cook for about 1 minute, until the sauce thickens and coats the beef and broccoli beautifully. Serve immediately over steaming rice.