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For the broccoli: Place the florets in a microwave-safe bowl and add 2 tablespoons of water. Cover the bowl tightly with plastic wrap. Microwave on high for 2 to 3 minutes, until the broccoli is bright green but still crisp. Carefully remove the cover to avoid steam burns and reserve.
For the sauce: In a small bowl, whisk together the stock, oyster sauce, hoisin sauce, cornstarch and chicken powder until the cornstarch is fully dissolved. Reserve.
For the beef and marinade: Add the stock, oyster sauce, cornstarch, baking soda and sesame oil to a medium bowl. Slice the beef against the grain into thin strips and add it to the bowl. Massage the marinade into the beef for about 30 seconds and reserve.
Heat a wok or a large skillet on high heat and add the vegetable oil. When a wisp of white smoke appears, add the garlic and marinated beef. Cook for about 1 minute, continually moving the beef so it browns on all sides but is still rare. Add the broccoli and cook for an additional minute.
Stir in the sauce and keep it all moving, making sure to scrape any bits off the sides and bottom before they start to burn. Deglaze with the rice wine and add the chile flakes if using. Cook until the sauce has reduced to a nice thick glaze, about 1 minute. Serve immediately.