Heat a wok over high heat and add the oil. When the oil begins to smoke, add the garlic and Sichuan peppercorns and stir-fry quickly for a few seconds.
Add the beef and let it settle for a moment. As it starts to turn brown, after a minute or so, add the broccoli florets and the rice wine. Stir-fry for a few seconds.
Season the beef and broccoli with the honey, light soy and dark soy.
Add in the vegetable stock and bring the mixture to a boil. Stir in the cornstarch and water mixture and cook to thicken, about 1 minute. Serve immediately.
Recipe courtesy of Ching-He Huang, 2011