Set a large skillet over medium-high heat. Once hot, drizzle in 2 tablespoons oil and the ground beef. Break up with a wooden spoon and cook until browned and no longer pink, about 8 to 10 minutes.

In the meantime, in a measuring cup, whisk together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.

Use a slotted spoon to transfer the ground beef to a plate and set aside. Turn off the flame and reserve the skillet.

Bring a large pot of water a boil and season with a bit of salt. Add the broccoli and blanche until just slightly tender and bright green. Drain and rinse with cold water.

Heat the skillet up once again over medium-high heat. Drizzle in the remaining tablespoon of oil and add the garlic and ginger. Cook, stirring nonstop, for about 15 seconds or so. Stir in the Shaoxing wine and the sauce from earlier. Return the beef to the skillet, along with the blanched broccoli and cook over low heat until the sauce comes to a simmer. Stir in the cornstarch slurry and cook until thickened. Turn off the heat and serve over rice. Garnish with sesame seeds or scallions. Enjoy!