Stir-Fried Beef and Gai Lan for Two

 Cut beef into 4 equal wedges. Transfer to plate and freeze until very firm, 10 to 15 minutes. While beef freezes, prepare gai lan. Remove leaves, small stems, and florets from stalks; slice leaves crosswise into 1½-inch strips (any florets and stems can go into pile with leaves); and cut stalks on bias into ¼-inch-thick pieces. Set aside. When beef is firm, stand 1 piece on its side and slice against grain ¼ inch thick. Repeat with remaining pieces. Transfer to bowl. Add ½ teaspoon Shaoxing wine, ½ teaspoon soy sauce, and ½ teaspoon cornstarch and toss until beef is evenly coated. Set aside.

In second bowl, whisk together ¼ cup broth, oyster sauce, ¼ teaspoon sesame oil, remaining 2 teaspoons Shaoxing wine, remaining 1 teaspoon soy sauce, and remaining ¼ teaspoon cornstarch; set aside. In third bowl, combine 2 teaspoons vegetable oil, ginger, and ⅛ teaspoon garlic.

 Heat ½ teaspoon vegetable oil in wok over high heat until just smoking. Add stalks and cook, stirring slowly but constantly, until spotty brown and crisp-tender, 2 to 3 minutes. Transfer to bowl.

 Add remaining ½ teaspoon sesame oil, remaining ½ teaspoon vegetable oil, and remaining ¼ teaspoon garlic to wok and cook, stirring constantly, until garlic is fragrant, about 10 seconds. Add leaves and cook, stirring frequently until vibrant green, about 45 seconds. Add remaining 2 tablespoons broth and cook, stirring constantly, until broth evaporates, 1 to 2 minutes. Spread evenly on serving dish.

 Add ginger-garlic mixture to wok and cook, stirring constantly, until fragrant, about 20 seconds. Add beef and cook, stirring slowly but constantly, until no longer pink, about 1½ minutes. Return stalks to wok and add oyster sauce mixture. Cook, stirring constantly, until sauce thickens, 20 to 40 seconds. Place mixture on top of leaves. Serve.