Mix all of the sauce ingredients except for the cornstarch and cold water. Set the sauce and other two ingredients aside, ready to use.

Set the wok over high heat and let 1 tablespoon of oil heat up in it. Fry the beef first, moving the meat around as it fries with a fork or long pair of chopsticks. It should only take about 4 to 5 minutes to cook the meat if you have the heat high enough. Set the meat aside on a plate.

Add the other tablespoon of oil and the vegetables. Hold the garlic and ginger aside until the vegetables are nearly done, which should take about 6 to 8 minutes of stir frying. Add the ginger and garlic. As they begin to brown, pour in the combined sauce ingredients. Mix the cornstarch and water together, then add that to the sauce in the pan. Stir vigorously and turn down the heat to medium. As the sauce bubbles and thickens, add the beef. When the sauce is thickened to the desired amount, remove from heat and serve over rice.