Prepare the beef: Slice the beef thinly against the grain. In a bowl, combine the beef with light soy sauce, Shaoxing wine, cornstarch, and vegetable oil. Mix well and marinate for at least 15 minutes.
Blanch Kai-Lan: Bring a pot of water to a boil. Add Kai-Lan and blanch for 1-2 minutes until vibrant green and tender-crisp. Drain immediately and set aside.
Prepare the sauce: In a small bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sesame oil, sugar, white pepper, and water or chicken broth. Set aside.
Stir-fry beef: Heat vegetable oil in a wok or large skillet over high heat until smoking. Add the marinated beef and stir-fry quickly for 1-2 minutes until browned and almost cooked through. Remove beef from the wok and set aside.
Aromatics and Kai-Lan: Add the remaining vegetable oil to the wok (if needed). Add minced garlic and ginger slices, stir-fry until fragrant, about 30 seconds. Add the blanched Kai-Lan and stir-fry for 1 minute.
Combine and Sauce: Return the cooked beef to the wok with the Kai-Lan. Pour in the prepared sauce. Stir-fry quickly for another 1-2 minutes until the sauce thickens and coats all ingredients evenly.
Serve: Transfer to a serving platter and serve immediately with steamed rice.
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