In a large bowl, toss together the beef, 2 tablespoons of the soy sauce, 1 teaspoon of the rice wine, cornstarch, sesame oil, ginger, salt, and pepper.

In a medium bowl, whisk together the remaining tablespoon of rice wine, the chicken broth, oyster sauce, and remaining 2 teaspoons soy sauce. Set aside.

Heat 1 tablespoon of peanut sauce in a 12-inch wok or nonstick skillet over high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the beef and accumulated juices, and cook in a singe layer without stirring for 1 minute. Stir, then cook for 2 more minutes and transfer to a plate. Heat the last tablespoon of peanut oil over high heat and cook the onions about 2 minutes, until translucent. Add the broccoli and cook, stirring constantly, until heated through. Add the beef with its juices, and stir in the reserved bowl of sauce. Cook an additional 1 minute. Serve hot, with steamed rice.