Cut the beef with the grain into 2-inch wide strips. Then, cut each strip across the grain into ¼-inch thick strips.
In a large bowl (it needs to hold all the beef), whisk together the ginger, soy sauce, cornstarch, salt, pepper, and 2 teaspoons of the rice wine. Add the beef, and toss to coat. Stir in the sesame oil.
In a small bowl, whisk together the chicken broth, oyster sauce, dark soy sauce, and remaining 3 teaspoons (1 tablespoon) rice wine.
Bring 1 quart of water to a boil in a small-to-medium (1.5-to-3 quart) saucepan. Add the broccoli and cook, stirring the broccoli frequently, for just one minute or until the broccoli turns bright green and the water has almost returned to a boil.
Quickly drain the broccoli in a colander and immediately plunge the broccoli into the ice bath to chill it and halt the cooking process. Remove the broccoli from the ice bath and drain again, shaking out any excess water.
Mince the garlic and chop the green onions. Measure out the fermented black beans, rinse and mash them. Make sure everything is ready to go, as the rest of the process happens quickly.
Heat a 14-inch wok or a 12-to-14 inch skillet over high heat. It is ready when a bead of water vaporizes after 1-2 seconds of contact. Add 1 tablespoon of peanut oil and swirl to coat the pan, then add the garlic and black beans. Stir-fry for 10 seconds until fragrant, then push the mixture to the sides of the wok and add the beef carefully in a single, even layer.
Cook the beef undisturbed for 1 minute, until the beef is seared and lightly browned on the down-facing side. Stir-fry the beef for another minute until lightly browned but not cooked through. Transfer to a plate.
Working quickly, add the remaining tablespoon of peanut oil to the wok and swirl to recoat the pan. Add the green onions and stir-fry them for 30 seconds, until they turn translucent. Add the blanched broccoli and stir-fry with the onions for just 15 seconds, basically until the onions and broccoli are combined. Add the beef back to the wok, together with any juices that accumulated. Pour in the oyster sauce mixture and stir-fry for 30-90 seconds, until the beef is just cooked through and everything is hot.
Serve immediately, either by itself or with rice, quinoa, potatoes, or some other side to help mop up the delicious sauce.
