1 tablespoon peanut oil
2 cloves garlic, finely chopped
1 tablespoon Sichuan peppercorns
1 pound beef sirloin, sliced to 1/2-inch-thick strips
4 ounce tender baby broccoli florets, blanched (about 1 1/2 cups)
1 tablespoon Shaohsing rice wine or dry sherry
1 to 2 teaspoons honey
1 to 2 tablespoons light soy
1 teaspoon dark soy
1/4 cup hot vegetable stock
1 heaping tablespoon cornstarch, blended with 2 tablespoons cold water