Marinate the beef: In a small bowl, combine the sliced beef with Shaoxing wine, grated ginger, dark soy sauce, and cornstarch. Mix well and let it marinate for 10-15 minutes.

Prepare the sauce: In another small bowl, mix together the light soy sauce, dark soy sauce, and sugar until the sugar dissolves. Set aside.

Prepare the stir fry ingredients: While the beef marinates, slice the garlic and ginger, and cut the cabbage into bite-sized pieces.

Cook the beef: Heat 1 tablespoon of peanut oil in a wok or large skillet over medium-high heat. Once hot, add the marinated beef in a single layer. Stir-fry for 1-2 minutes until the beef is browned but still tender.

Stir fry the vegetables: In the same wok, add the remaining tablespoon of oil. Add the sliced garlic and julienned ginger, and stir-fry for 30 seconds until fragrant. Toss in the sliced cabbage and stir-fry for 2-3 minutes until the cabbage softens but retains a bit of crunch.

Combine and cook: Return the cooked beef to the wok with the cabbage, and pour in the sauce. Stir everything together and cook for another 1-2 minutes until the sauce coats the beef and vegetables evenly.

Serve: Transfer the stir fry to a serving plate and enjoy it hot with steamed rice or noodles.