Begin by slicing the flank steak against the grain into thin strips, about 1/4 inch thick. In a bowl, combine the beef with 1 tablespoon of soy sauce, 1 tablespoon of peanut oil, and 2 tablespoons of cornstarch. Toss everything together and let it marinate for 10 minutes while you prepare the sauce.

In a separate bowl, whisk together 1/2 cup of chicken or beef stock, 2 tablespoons of Shaoxing wine (or dry sherry), 1 teaspoon of dark soy sauce, and 2 teaspoons of brown sugar. Once combined, set the bowl aside.

In a large nonstick skillet, add 1/4 cup of water, bringing it to a boil over medium-high heat. Once bubbling, add in the broccoli florets, covering the skillet to steam for about 1 minute until they turn bright green and tender yet crisp.

Return to the skillet and heat 1 tablespoon of peanut oil over high heat. Once hot, add the marinated beef in a single layer, allowing it to sear without stirring for about 30 seconds. Flip the strips and stir until lightly charred but still pink inside, roughly 2 minutes more.

Next, toss in 3 cloves of minced garlic and 2 teaspoons of minced ginger into the skillet. Sauté for about 30 seconds, stirring continuously until fragrant.

Now, return the steamed broccoli to the skillet and pour in the prepared sauce mixture. Stir everything together, ensuring the beef and broccoli are coated. Cook for an additional minute, allowing the sauce to thicken.

Once thickened, remove the skillet from heat and serve the Quick and Easy Beef and Broccoli over a bed of steaming rice. Spoon some extra sauce over the top for an added flavor boost. Enjoy warm!