Slice beef into thin pieces. Be sure you cut against the grain.
Marinate it with 1 tbsp of Chinese cooking wine, 2 tsp of light soy sauce, 1 tsp of cornstarch, some freshly ground pepper and 1/4 tsp of baking soda.
After it is well combined, mix the sauce ingredients in a small bowl
Cut the broccoli into bite sizes. Blanch it in boiling water for 1 or 2 minutes. Remove from heat and shock ice water for 3-5 minutes to stop the cooking process. Take it out and shake off the excess water.
Add 1 tbsp of oil to a wok on high heat and toss to coat the bottom. Add in the beef. Try to separate it so most of the beef touches the bottom of the wok. Let one side fry for 15-20 seconds. Use your spatula to flip it over and fry the other side for 15-20 seconds. Remove beef from wok and set aside.
In the same wok, add a little bit of oil. Add garlic and stir. Pour the sauce into the hot wok. It will thicken immediately. Add in the broccoli. Mix it a little bit. Add the beef back into the wok and stir to coat.